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Zippy Baked Potato Soup Recipe

Zippy Baked Potato Soup Recipe

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. YIELD:2 servings


  • 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


  • 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, if desired, hot pepper sauce; 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.

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

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Reviewed Jan. 31, 2016

"Delicious and flavorful. Definitely the perfect soup on a cold winter day. I used half the amount of hot pepper sauce and then my guests to add more to their liking. This worked out well as some guests liked it as is while others added the amount they preferred. I also topped ours with a sprinkling of chopped green onions instead of parsley."

Reviewed Oct. 4, 2014

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

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!"

Reviewed Jan. 26, 2010

"I love it."

Reviewed Jul. 16, 2009

"Could you substitute skim milk for the cream?"

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