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Quick Baked Potato Soup

 Quick Baked Potato Soup
"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."
4-5 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3 bacon strips, diced
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 3 tablespoons King Arthur Unbleached 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

Directions

  • 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.
Nutritional Facts: 1 serving (1 cup) equals 290 calories,

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Quick Baked Potato Soup (continued)

Nutritional Facts: 13 g fat (6 g saturated fat), 33 mg cholesterol, 1,166 mg sodium, 34 g carbohydrate, 3 g fiber, 8 g protein.