Baked Potato Soup

Prep Time
Cook Time
Ready In

Recipe: #35709

September 17, 2020

"A hearty soup for fall"

Original recipe yields 6 servings


  • Serving Size: 1 (561.3 g)
  • Calories 595.9
  • Total Fat - 32 g
  • Saturated Fat - 17.6 g
  • Cholesterol - 90.4 mg
  • Sodium - 1456.3 mg
  • Total Carbohydrate - 51.9 g
  • Dietary Fiber - 7 g
  • Sugars - 4.5 g
  • Protein - 27 g
  • Calcium - 507.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 26.1 mg
  • Thiamin - 0.3 mg

Step 1

Cut the bacon into squares and cook low and slow until crisp. Meanwhile, submerge diced russet potatoes in 1 inch of water. Add salt and boil gently for about 10 minutes or until fork tender.

Step 2

Drain the potatoes. Gently mash and set aside.

Step 3

Leave 1 tablespoons of bacon drippings in the pot. Add the onions and cook over medium heat for 5 minutes. Add the butter and garlic and cook for 1 more minute.

Step 4

Stir in flour, mix and cook for 1 full minute to cook off the raw flour taste.

Step 5

Add the chicken broth, then the half and half. Bring to a boil, reduce to a simmer. Add the potatoes. Mix in the sour cream and some pepper.

Step 6

Remove from heat. Gradually sprinkle in the shredded cheese. Stir until combined. Add the bacon and chives and serve! Note that the soup will continue to thicken as it stands.

Tips & Variations

No special items needed.



10 Stars! Like lazyme, I left some chunks of potatoes also. Easy to make and very flavorful.

review by:
(5 Nov 2020)


Yummy comforting soup. I made this according to directions except that I only mashed 1/2 of the potatoes. I left the others in chunks since I like to taste the chunks in the soup. Simple and especially good on a cold, wet, windy day. Thanks for sharing, Michele.

review by:
(12 Oct 2020)