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.
14 reviews Guest Foodie
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
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.
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:
1 whole free-range chicken (about 3Â½ 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 m... read more
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.
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.
This soup is fantastic!! I tweaked it with cayenne pepper, celery and carrots. I love it - yummy!
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.
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.
best baked potatoe soup ever, It can stand up to any resturante soup around
Awesome, everyone loved it. I also tried it with sweet Italian sausage and was wonderful
My family loved this. We left the skins on when we put the potatoes in the soup, as our variation. It was wonderfully rich and got lots of raves last night!
Very good soup! Not difficult to make. One of the very best I've had.
Loved the recipe. The soup was thick, rich and tastey. I made my own modifications like, put all the cheese, bacon, scallions in at once. It turned out wonderfully!
This soup is easy to make and everyone loves it. I pass the garnishes separetly so people can add what they want...that includes the bacon (I make a little more because it is a favorite), cheese, green onions and also sour cream.