Zippy Baked Potato Soup Recipe
Zippy Baked Potato Soup Recipe photo by Taste of Home

Zippy Baked Potato Soup Recipe

Publisher Photo
Kristi Teague’s heartwarming soup brings a little zip with each delicious spoonful. The Southside, Tennessee cook adds hot pepper sauce and basil to make her version standout from the rest.
TOTAL TIME: Prep: 30 min. Cook: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 30 min. Cook: 10 min.
MAKES: 2 servings

Ingredients

  • 1 large potato
  • 1 bacon strip, diced
  • 2 tablespoons chopped onion
  • 1 small garlic clove, minced
  • 5 teaspoons all-purpose flour
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1-1/2 cups chicken broth
  • 1/2 cup half-and-half cream
  • 6 to 8 drops hot pepper sauce, optional
  • 2 tablespoons shredded cheddar cheese
  • 2 teaspoons minced fresh parsley

Nutritional Facts

1 cup (prepared with reduced-sodium broth and reduced-fat cheese) equals 369 calories, 14 g fat (7 g saturated fat), 43 mg cholesterol, 638 mg sodium, 47 g carbohydrate, 4 g fiber, 11 g protein.

Directions

  1. Scrub and pierce potato. Microwave on high for 4-6 minutes or bake at 400° for 50-75 minutes or until tender, turning once. When cool enough to handle, peel and cube potato; set aside.
  2. In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel.
  3. In the drippings, saute onion and garlic until tender. Stir in the flour, basil and pepper until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes.
  4. Add the cream, cubed potato and hot pepper sauce if desired; heat through (do not boil). Top each serving with bacon, cheese and parsley. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Baked Potato Soup in Cooking for 2 Spring 2008, p25

Nutritional Facts

1 cup (prepared with reduced-sodium broth and reduced-fat cheese) equals 369 calories, 14 g fat (7 g saturated fat), 43 mg cholesterol, 638 mg sodium, 47 g carbohydrate, 4 g fiber, 11 g protein.

Reviews for Zippy Baked Potato Soup

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 30, 2010

I used fat free half and half. It probably was a little thinner that it should be, maybe I'll use a little more flour next time to thicken it up, but it was very good!

MY REVIEW
Reviewed Jan. 26, 2010

I love it.

MY REVIEW
Reviewed Jul. 16, 2009

Could you substitute skim milk for the cream?

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