Baked Potato Soup I

Baked Potato Soup I

1318

"Thick and creamy. Uses leftover baked potatoes."
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Ingredients

40 m servings 748 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 748 kcal
  • 37%
  • Fat:
  • 49.3 g
  • 76%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1335 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
  2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
  3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Reviews

1318
  1. 1767 Ratings

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Most helpful positive review

Tried a healthier version of this soup (down from 60 grams of fat per serv. to 8!!) Cut out the butter completely (we didn't even miss it amazingly) used 6 cups of 2% milk, reduced fat sharp che...

Most helpful critical review

This recipe does have potential, I wish I could omit the star rating, but that feature no longer works. I tried this recipe exactly, but it was bland and had a thick flour taste. My hubby said...

Tried a healthier version of this soup (down from 60 grams of fat per serv. to 8!!) Cut out the butter completely (we didn't even miss it amazingly) used 6 cups of 2% milk, reduced fat sharp che...

I make this soup all the time and my family loves it. To thin it down some I use 3 cups of milk and add chicken broth to our preferred thickness. The chicken broth adds even more flavor too!!!

I read every review only because I believe that even experienced cooks can always learn something. Some people complained that the soup was bland. At first taste, while it was still in the pot, ...

Fantastic!! Better than any potato soup I've had in a restaurant and definitely my fav soup ever!! I have done a bit of tweaking to suit my own tastes.... sub 2 cups chicken stock for 2 of the c...

This was great meal. My husband and I loved it. But we did something a little diffrent. It did not have much flavor. So we got a ranch packet out. The one that you make the ranch dressing w...

I love this recipe! Can I give it more than five stars? I have made it several times now and it is a favorite at our house making a meal in itself. I will throw in about half of the potatoe s...

This recipe does have potential, I wish I could omit the star rating, but that feature no longer works. I tried this recipe exactly, but it was bland and had a thick flour taste. My hubby said...

This was exelent. It tasted a little bland the day that I made it. By the second day all of the flavors came out. It was perfect!! I sugest letting it sit over night.

VERY good soup. I recommend being careful how much flour you put in, though. I put too much in. The thickness comes at the final stages, so don't worry if it seems thin. Also, I like it with...