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. —Kristin Reynolds, Van Buren, Arkansas
This recipe is:
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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