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America's Best Baked Potato Soup

recipe at a glance
Rating: 5/5 5 stars
15 reviews
1 comment

ready in: 2-5 hrs
serves/makes:   12
  

recipe id: 16312
cook method: oven, stovetop

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ingredients

5 medium baking potatoes
8 slices bacon
1 cup sweet onions, chopped
2/3 cup all-purpose flour
6 cups chicken broth
2 cups half and half
1/4 cup fresh parsley, chopped
1 1/2 teaspoon garlic, minced
1 1/2 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon hot sauce
1 3/4 cup shredded cheddar cheese, divided
1 cup green onions, sliced, divided
1/4 cup fresh parsley, chopped

directions

Wash potatoes; prick several times with a fork. Bake at 400 degrees F for 1 hour or until done; let cool.

Peel potatoes, and slice crosswise. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly.

Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil).

Stir in 1 cup cheese and 1/4 cup green onions. Cook until cheese melts, stirring often. Ladle soup into individual soup bowls. Top evenly with crumbled bacon. Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley.

shared by

tiberius

nutrition

258 calories, 13 grams fat, 24 grams carbohydrates, 12 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
1493%
number of 4 star votes on this recipe
17%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe1



Guest at CDKitchen.com



REVIEW: recipe rating
oh my this was good i added a dollop of real sour cream on top of each serving



Registered Member at CDKitchen.com



Member since: October 12, 2009
REVIEW: recipe rating
This is definiately one of the better potato soups I've had. I used regular onions instead of sweet and fat-free half and half and fat-free cheddar cheese.



Guest at CDKitchen.com



REVIEW: recipe rating
Very excellent base recipe. The changes I made.. added more basil and garlic, using heavy cream in place of half in half " yuck " and half a stick of real salted butter. I added some crumbled bacon, a cup of sharp cheddar, and a dollup of sour cream along with the other 6 ingredents. I also didn't add the potatoes until the stock was fully cured, that way, they remained intact. I don't understand people adding carrots or celery to it " bleh. " It's baked potato soup, not just potato soup. Why don't you just go add celery and carrots to your baked potatoes. haha



Guest at CDKitchen.com



REVIEW: recipe rating
The soup was fantastic! It pleased every member of our family of 8, including the 2 year old! I added about 1 tsp of liquid smoke to give it the "little something extra" flavor I was looking for and served it in bread bowls. I also left the potato skins on.



Guest at CDKitchen.com



REVIEW: recipe rating
This recipe is very good. I added a 3rd cup each of celery and carrots to the saute. It can be taken up another notch to world class by using this homemade chicken stock recipe:

Chicken Stock:
1 whole free-range chicken (about 3½ pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Yield: 2 quarts.



Registered Member at CDKitchen.com



Member since: August 8, 2009
REVIEW: recipe rating
All three of my chilren and husband enjoyed this soup. Very thick and rich. I added like some of the reviews that were posted carrots and celery.



Guest at CDKitchen.com



REVIEW: recipe rating
This the best bake potato soup ever. I added celery and mushrooms. My family loves it. Try it you won't be disappointed. I rated this a 5 but it is really a 10 in my book.



Registered Member at CDKitchen.com



Member since: March 14, 2009
REVIEW: recipe rating
This soup is fantastic!! I tweaked it with cayenne pepper, celery and carrots. I love it - yummy!



Guest at CDKitchen.com



REVIEW: recipe rating
This soup really is incredible! I decided to make it for a family get together and it was a huge hit. Delicious is an understatement. If you like potato soup or rather baked potatos you'll love this soup. The only thing I added was celery.



Guest at CDKitchen.com



REVIEW: recipe rating
One of the best potato soups I've had. Easy to Make. I even cheated a little. I used 1.7 cups of skim milk and 2 large dollops of reduced fat sour cream and used Tone's Cheddar Sauce Mix instead of cheese - since I was running short.