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America's Best Baked Potato Soup

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


recipe is ready in 2-5 hrs time: 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.


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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shared by: tiberius



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
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe1



Guest at CDKitchen.com



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
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



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



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



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
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



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



Guest at CDKitchen.com



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



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.



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