Baked Potato Soup V

Baked Potato Soup V

622
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"The last recipe you'll ever have to get for Baked Potato Soup. It's thick soup and could be served with just a salad. Everyone in the family will love this one."
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Ingredients

1 h 15 m servings 440 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 722 mg
  • 29%

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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  • Prep

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  1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
  2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

622
  1. 815 Ratings

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Most helpful positive review

Excellent soup. I used non-fat milk, lower fat cheese and light sour cream. And I kept adding milk to it to thin it out during cooking (definitely no need for whole milk.) I added more black ...

Most helpful critical review

This recipe turned out way too thick. I added extra milk but think that if I make this one again I will try chicken broth. The extra milk made it to rich.

Excellent soup. I used non-fat milk, lower fat cheese and light sour cream. And I kept adding milk to it to thin it out during cooking (definitely no need for whole milk.) I added more black ...

AWESOME! I served this for Bunko and the ladies all loved it and asked for the recipe! The first batch I made I followed recipe exactly except for leaving out the bacon cuz we have a vegetarian ...

This was excellent, everyone loved it. I only made minor changes - 6 spuds instead of 9 and I slightly undercooked them in the microwave and then cut them into small hunks when cooled. Then on...

Wonderful recipe for people new to making soup. It's also an easy recipe to accomodate to your tastes. I'm a vegetarian, so I took out the bacon. I also substituted vidalia onions for green onio...

Thanks for posting such an easy recipe. I have made this twice, and I've made the following changes.....I added a can of golden mushroom soup (plus a can of water) I substitued chives for green ...

THIS is REALLY GREAT!!! I baked Yukon Gold potatoes in the oven for 1 hour..then proceeded with the recipe.. TO DO ahead... follow the instructions until stirring in the sour cream... REFRIGERAT...

This soup is wonderful. I have tried many recipes, but this one is JUST right. I reduced the fat a bit by using reduced fat sour cream, using skim milk rather than whole milk, reduced the ched...

This recipe was super easy and tasted great! I modified it a little by using skim milk and fat free sour cream, but it still tasted rich and creamy.

This recipe turned out way too thick. I added extra milk but think that if I make this one again I will try chicken broth. The extra milk made it to rich.