Homestyle Baked Potato Soup

Name: Homestyle Baked Potato Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 servings (2-1/2 quarts).
Ingredients: 3 medium potatoes; 8 bacon strips, diced; 1 medium onion, chopped; 1/3 cup all-purpose flour; 6 cups chicken broth; 1/4 cup minced fresh parsley; 2 garlic cloves, minced; 1-1/2 teaspoons dried basil; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; 1/2 to 1-1/2 teaspoons hot pepper sauce; 2 cups heavy whipping cream; 1 cup shredded cheddar cheese; 1/2 cup chopped green onions (white portion only); Additional parsley, cheese, green onions and crumbled cooked bacon, optional

Judy Tyler of Bossier City, Louisiana writes, “This soup is irresistible…so much so that my husband once ate it for three days in a row.”

Ingredients

3 medium potatoes
8 bacon strips, diced
1 medium onion, chopped
1/3 cup all-purpose flour
6 cups chicken broth
1/4 cup minced fresh parsley
2 garlic cloves, minced
1-1/2 teaspoons dried basil
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 to 1-1/2 teaspoons hot pepper sauce
2 cups heavy whipping cream
1 cup shredded cheddar cheese
1/2 cup chopped green onions (white portion only)
Additional parsley, cheese, green onions and crumbled cooked bacon, optional

Directions

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once.
Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
In the drippings, saute onion until tender. Stir in flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
Peel and cube potatoes; add to soup. Add bacon. Stir in cream; heat through (do not boil). Add cheese and green onions; stir just until cheese is melted. Garnish with additional parsley, cheese, onions and bacon if desired.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

1 cup: 369 calories, 32g fat (17g saturated fat), 89mg cholesterol, 1136mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 8g protein.

Originally published as Baked Potato Soup in Healthy Cooking April/May 2008

Reviews

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Average Rating:

mariek35816

Jan 6, 2010

This recipe has far too much sodium. I have to restrict my sodium--so I will not be able to make this recipe.This is a very good recipe--I wish that I could make this, but I can't.
apollo13ps

Jul 13, 2008

I think this is the orginal recipe. I think you have to look up "Makeover Baked Potato Soup" to get the one in the magazine.
hookedonbooks

Jun 21, 2008

This is not the same recipe that is on page 6 in the April/May 2008 issue. Again, I am finding VERY frustrating to find the recipes in the magazine online. Perhaps I need to navigate around the site more, but it was sooooooo easy before when I could just type in the name of the recipe in the search bar at the top and the recipe would show up.
blopez

Apr 16, 2008

I agree that it doesn't sound real healthy with the whipping cream and cheese. Try Fat-Free Half and Half and reduced fat cheese for less calories and fat and almost all the taste and Low Sodium Chicken Broth for less sodium. That is what I do!
ohbarbio

Mar 26, 2008

The recipe sounds delicious, but how can it be considered "healthy" when it has 32 grams of fat?
Souchef

Mar 4, 2008

Why is it.... I am a subscriber and have signed up to view these recipes yet when I click 'view this recipe now' I am told to sign up?????????????