[X]

Home > Recipes > Baked Potato Soup

Baked Potato Soup Recipe

Baked Potato Soup Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

Kristi Teague’s heartwarming soup brings a little zip with each delicious spoonful. The Southside, Tennessee cook adds hot pepper sauce and basil to make her version standout from the rest.

[X]

Rate Baked Potato Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Baked Potato Soup Recipe

Prep: 30 min. Cook: 10 min.

Yield: 2 Servings

30 10 40

Ingredients

1 large potato
1 Wright® Brand Bacon strip, diced

[x]

The Perfect Quick Fix

Make summer recipes special with fresh, thick slices of Wright® Brand Bacon.

See More Recipes >
2 tablespoons chopped onion
1 small garlic clove, minced
5 teaspoons all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon pepper
1-1/2 cups chicken broth
1/2 cup half-and-half cream
6 to 8 drops hot pepper sauce, optional
2 tablespoons shredded cheddar cheese
2 teaspoons minced fresh parsley

Directions

Scrub and pierce potato. Microwave on high for 4-6 minutes or bake at 400° for 50-75 minutes or until tender, turning once. When cool enough to handle, peel and cube potato; set aside.
In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel.
In the drippings, saute onion and garlic until tender. Stir in the flour, basil and pepper until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes.
Add the cream, cubed potato and hot pepper sauce if desired; heat through (do not boil). Top each serving with bacon, cheese and parsley. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 cup (prepared with reduced-sodium broth and reduced-fat cheese) equals 369 calories, 14 g fat (7 g saturated fat), 43 mg cholesterol, 638 mg sodium, 47 g carbohydrate, 4 g fiber, 11 g protein.

Originally published as Baked Potato Soup in Cooking for 2 Spring 2008, p25

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia

Reviews for Baked Potato Soup

Baked Potato Soup

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Jan. 30, 2010 by andygonzo

I used fat free half and half. It probably was a little thinner that it should be, maybe I'll use a little more flour next time to thicken it up, but it was very good!

Reviewed on Jan. 26, 2010 by Julieannkroske

I love it.

Reviewed on Jul. 16, 2009 by snugglebug14

Could you substitute skim milk for the cream?