Quick Baked Potato Soup Recipe

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"A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that's become a winter favorite," recalls Kristi Teague of Southside, Tennessee. "A dash of hot sauce a little basil give it special flavor."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-5 servings

Ingredients

  • 3 bacon strips, diced
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 2 large potatoes, baked, peeled and cubed (about 2 cups)
  • 1 cup half-and-half cream
  • 1/2 teaspoon hot pepper sauce
  • Shredded cheddar cheese
  • Minced fresh parsley

Nutritional Facts

1 serving (1 cup) equals 290 calories, 13 g fat (6 g saturated fat), 33 mg cholesterol, 1,166 mg sodium, 34 g carbohydrate, 3 g fiber, 8 g protein.

Directions

  1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley. Yield: 4-5 servings.
Originally published as Baked Potato Soup in Quick Cooking January/February 2000, p52

Nutritional Facts

1 serving (1 cup) equals 290 calories, 13 g fat (6 g saturated fat), 33 mg cholesterol, 1,166 mg sodium, 34 g carbohydrate, 3 g fiber, 8 g protein.

Reviews for Quick Baked Potato Soup

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 21, 2013

This was amazing. I accidentally grabbed beef broth instead of chicken and didn't realize until a full cup was in so I just went with it....absolutely delicious!

MY REVIEW
Reviewed Aug. 22, 2013

This is literally THE best Potato Soup I have ever had. & I have tried it at many places! Love! Love! Love! I use more bacon & a lil more flour (i like this soup thick). AMAZING!

MY REVIEW
Reviewed Oct. 7, 2012

This soup hits the spot on a cold day! Easy to make. The only thing I do differently is add more bacon!

MY REVIEW
Reviewed Nov. 28, 2011

This hit the spot on a cold rainy night! I made a few changes to this recipe because of time and what I had on hand. I used a couple tablespoons of butter instead of bacon (mine was already cooked) to saute the onion and garlic. And, to save on time, I boiled the potatoes in the broth. To make it gluten-free I mixed some cornstarch in a bit of water and added that to the broth after the potatoes were done. Will make again for sure. I did not use the basil or hot sauce, but did add a stalk of celery with the onion.

MY REVIEW
Reviewed Mar. 7, 2011

This was ok. If I make again, I would use a little less flour and maybe use a little less broth and a little more milk/cream to make it creamier.

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