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Baked Potato Soup Recipe

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Judy Tyler of Bossier City, Louisiana writes, “This soup is irresistible…so much so that my husband once ate it for three days in a row.”

This recipe is:

Healthy

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Baked Potato Soup Recipe

Prep: 30 min. Cook: 20 min.

Yield: 10 Servings

30 20 50

Ingredients

3 medium potatoes
8 Wright® Brand Bacon strips, diced

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1 medium onion, chopped
1/3 cup all-purpose flour
6 cups chicken broth
1/4 cup minced fresh parsley
2 garlic cloves, minced
1-1/2 teaspoons dried basil
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 to 1-1/2 teaspoons hot pepper sauce
2 cups heavy whipping cream
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions (white portion only)
Additional parsley, cheese, green onions and Crumbled cooked Wright® Brand Bacon, optional

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Directions

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once.
Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
In the drippings, saute onion until tender. Stir in flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
Peel and cube potatoes; add to soup. Add bacon. Stir in cream; heat through (do not boil). Add cheese and green onions; stir just until cheese is melted. Garnish with additional parsley, cheese, onions and bacon if desired. Yield: 10 servings (2-1/2 quarts).

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

Lighter version: Makeover Baked Potato Soup

Nutritional Facts 1 cup (calculated without optional toppings) equals 369 calories, 32 g fat (17 g saturated fat), 89 mg cholesterol, 1,136 mg sodium, 15 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Baked Potato Soup in Healthy Cooking April/May 2008

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Reviews for Baked Potato Soup

Baked Potato Soup

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Reviewed on Jan. 06, 2010 by mariek35816

This recipe has far too much sodium. I have to restrict my sodium--so I will not be able to make this recipe.

This is a very good recipe--I wish that I could make this, but I can't.

Reviewed on Jul. 13, 2008 by apollo13ps

I think this is the orginal recipe. I think you have to look up "Makeover Baked Potato Soup" to get the one in the magazine.

Reviewed on Jun. 21, 2008 by hookedonbooks

This is not the same recipe that is on page 6 in the April/May 2008 issue. Again, I am finding VERY frustrating to find the recipes in the magazine online. Perhaps I need to navigate around the site more, but it was sooooooo easy before when I could just type in the name of the recipe in the search bar at the top and the recipe would show up.

Reviewed on Apr. 16, 2008 by blopez

I agree that it doesn't sound real healthy with the whipping cream and cheese. Try Fat-Free Half and Half and reduced fat cheese for less calories and fat and almost all the taste and Low Sodium Chicken Broth for less sodium. That is what I do!

Reviewed on Mar. 26, 2008 by ohbarbio

The recipe sounds delicious, but how can it be considered "healthy" when it has 32 grams of fat?

Reviewed on Mar. 04, 2008 by Souchef

Why is it.... I am a subscriber and have signed up to view these recipes yet when I click 'view this recipe now' I am told to sign up?????????????