Homestyle 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.”
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES: 10 servings


  • 3 medium potatoes
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 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 Jones Dairy Farm Dry-Aged Bacon, optional

Nutritional Facts

1 cup: 369 calories, 32g fat (17g saturated fat), 89mg cholesterol, 1136mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 8g protein.


  1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once.
  2. Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
  3. 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.
  4. 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.
Originally published as Baked Potato Soup in Healthy Cooking

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mariek35816 User ID: 2373921 170769
Reviewed Jan. 6, 2010

"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."

apollo13ps User ID: 3122362 156755
Reviewed Jul. 13, 2008

"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."

hookedonbooks User ID: 1360090 173791
Reviewed Jun. 21, 2008

"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."

blopez User ID: 1356665 158336
Reviewed Apr. 16, 2008

"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!"

ohbarbio User ID: 2924045 169454
Reviewed Mar. 26, 2008

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

Souchef User ID: 348085 173723
Reviewed Mar. 4, 2008

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