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Easy Baked Potato Soup

 Easy Baked Potato Soup
I came up with this comforting soup when I was crunched for time and wanted to use up leftover baked potatoes. Since then, it has become a mealtime staple. Its wonderful aroma always gets cheers from my husband when he arrives home from work. —Julie Smithouser, Colorado Springs, Colorado
10 ServingsPrep/Total Time: 30 min.


  • 3 to 4 medium baking potatoes, baked
  • 5 bacon strips, diced
  • 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 3-1/2 cups 2% milk
  • 2 teaspoons garlic powder
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • Dash Liquid Smoke, optional
  • 1 cup (8 ounces) sour cream
  • Shredded cheddar cheese


  • Peel and dice the baked potatoes; set aside. In a Dutch oven or soup
  • kettle, cook the bacon over medium heat until crisp. Using a slotted
  • spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons
  • drippings.
  • Add the soups, milk, garlic powder, Worcestershire sauce, onion
  • powder, pepper, Liquid Smoke if desired and reserved potatoes to the
  • drippings.
  • Cook, uncovered, for 10 minutes or until heated through, stirring
  • occasionally. Stir in sour cream; cook for 1-2 minutes or until

2 of 2

Easy Baked Potato Soup (continued)

Directions (continued)

  • heated through (do not boil). Garnish with cheddar cheese and bacon.
  • Yield: 10 servings (2-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 261 calories, 16 g fat (8 g saturated fat), 40 mg cholesterol, 618 mg sodium, 23 g carbohydrate, 2 g fiber, 7 g protein.