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
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 4, 2014

"This soup is a family favorite. I usually make a double batch because it is such a big hit."

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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