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A few simple kitchen staples makes for an impressive soup. Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish.
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Nutritional Facts 1-1/4 cups (calculated without bacon) equals 392 calories, 15 g fat (10 g saturated fat), 52 mg cholesterol, 469 mg sodium, 49 g carbohydrate, 3 g fiber, 14 g protein.
Originally published as Baked Potato Cheddar Soup in Taste of Home December/January 2012, p50
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Reviewed on Apr. 29, 2012 by Roxy756
Delicious and easy to make. Perfect for a cold day.
Reviewed on Feb. 20, 2012 by afoth73
This soup is thick and delicious!! My family's preference is for bacon right into the soup, it adds lots of flavor and texture. My 5 year old even ate a bowl that I thought he would never finish because it was a big helping but he ate every bite!! I will definitely be making this one often!!
Reviewed on Jan. 22, 2012 by n2jzblue
Very good. Everyone loved it. I doubled the recipe and added more pepper.
Reviewed on Jan. 21, 2012 by gordonginna
I've made this many times since the Nov/Dec magazine. I've added ham, smoked sausage, even crab meat at different times. I've tweaked the amount of flour as I sometimes use cream or skim milk. This recipe is amazing!
Reviewed on Jan. 21, 2012 by mirandalynnh
Make this now! Easy and delicious...I don't typically like potato soup, but this really worked for me.
Reviewed on Jan. 21, 2012 by tracy977
This was so easy to make and really yummy/filling. I didn't "mash" my potatoes and loved the texture of the small potato chunks in it.
Reviewed on Jan. 19, 2012 by lattemommy
My thirteen year old daughter made this for dinner. It was DELICIOUS! We used lighter ingredients and no bacon and all wanted it to go in our regular recipe rotation.
Reviewed on Jan. 15, 2012 by tamarachronister
Fantastic potato soup - should be on page 1 of the list of recipes. I actually found this recipe in the Dec/Jan 2012 TOH magazine!! I boiled red potatoes, skins on(wall all I had), and the only thing I added was a tad of chicken boullion - fabulous! Then I decided to get creative and used some leftover crumbled ground round. WOW - my husband, who claims to be a non-soup eater, scarf'd this down and loved it. Definitely a keeper. We live in cold country, and it's perfect for lunch or dinner. I have another pot of this on the stove as I write this!!!
Reviewed on Jan. 02, 2012 by danid
Quick and easy and full of flavor. I microwaved my potatoes for about ten minutes and I used low-fat ingredients to lower the calories and you couldn't tell the difference. This is a keeper.
Reviewed on Dec. 31, 2011 by jillanglemyer
I made this for Christmas Eve, along with chicken noodle soup and beef and mushroom wild rice soup. The potato was the favorite soup.
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