CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk

America's Best Baked Potato Soup

ready in:
  2-5 hrs
Rating: 5/5

17 reviews
1 comment


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


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 and 3/4 cup green onions.

share on facebook share on twitter share on pinterest save to yummly

added by



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)

  1. Guest at

    REVIEW: 5 star recipe rating

    okay, I didn't make this recipe, but I have. It is a 5 star wonder. I'm working on one that I hope will be even better. However, I have made this recipe from a book called Americas most wanted recipes, it is almost exactly the same. Except for cream instead of half and half.

  2. Guest at

    REVIEW: 5 star recipe rating

    This recipe truly tastes like a great potato soup I had in a restaurant. I make it several times over the winter months. I add celery to it. Absolutely delicious!

  3. Guest at

    REVIEW: 5 star recipe rating

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

  4. Registered Member at
    Member since:
    Nov 11, 2002

    REVIEW: 5 star 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.

  5. Guest at

    REVIEW: 5 star 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

  6. Guest at

    REVIEW: 5 star 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.

  7. Guest at

    REVIEW: 5 star 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.

  8. Registered Member at
    Member since:
    Aug 8, 2009

    REVIEW: 5 star 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.

  9. Guest at

    REVIEW: 5 star 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.

  10. Registered Member at
    Member since:
    Mar 14, 2009

    REVIEW: 5 star recipe rating

    This soup is fantastic!! I tweaked it with cayenne pepper, celery and carrots. I love it - yummy!

  11. Guest at

    REVIEW: 5 star 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.

  12. Guest at

    REVIEW: 5 star 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.

  13. Guest at

    REVIEW: 5 star recipe rating

    best baked potatoe soup ever, It can stand up to any resturante soup around

  14. Registered Member at
    Member since:
    Nov 12, 2006

    REVIEW: 5 star recipe rating

    Awesome, everyone loved it. I also tried it with sweet Italian sausage and was wonderful

  15. Guest at

    REVIEW: 4 star recipe rating

    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!

  16. Guest at
    Guest Foodie

    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.

  17. Guest at

    REVIEW: 5 star recipe rating

    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!

  18. Guest at

    REVIEW: 5 star recipe rating

    Very good soup! Not difficult to make. One of the very best I've had.

Made with potatoes, bacon, onions, flour, chicken broth, half and half, fresh parsley, garlic, dried basil, salt, ground pepper, hot sauce, cheddar cheese, green onions |

About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 193,000+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.