Quick Baked Potato Soup Recipe

4.5 9 13
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Quick Baked Potato Soup Recipe

Read Reviews
4.5 9 13
Publisher Photo
"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."
MAKES:
4-5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 3 tablespoons 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.
Originally published as Baked Potato Soup in Quick Cooking January/February 2000, p52

Nutritional Facts

1 cup: 290 calories, 13g fat (6g saturated fat), 33mg cholesterol, 1166mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 8g protein.

  • 3 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 3 tablespoons 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
  1. 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.
Originally published as Baked Potato Soup in Quick Cooking January/February 2000, p52

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Reviews forQuick Baked Potato Soup

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jillbayne User ID: 2254549 243100
Reviewed Feb. 2, 2016

"We had some left-over baked potatoes to use up - I found this recipe and my husband loves it. It's not too thick, has a nice amount of spice."

MY REVIEW
Tia0179 User ID: 7497218 72115
Reviewed Nov. 21, 2013

"This was amazing. I accidentally grabbed beef broth instead of chicken and didn't realize until a full cup was in so I just went with it....absolutely delicious!"

MY REVIEW
WS1757 User ID: 7382619 51498
Reviewed Aug. 22, 2013

"This is literally THE best Potato soup I have ever had. & I have tried it at many places! Love! Love! Love! I use more bacon & a lil more flour (i like this soup thick). AMAZING!"

MY REVIEW
Mamakasey User ID: 6904564 22235
Reviewed Oct. 7, 2012

"This soup hits the spot on a cold day! easy to make. The only thing I do differently is add more bacon!"

MY REVIEW
bylaw User ID: 797340 72110
Reviewed Nov. 28, 2011

"This hit the spot on a cold rainy night! I made a few changes to this recipe because of time and what I had on hand. I used a couple tablespoons of butter instead of bacon (mine was already cooked) to saute the onion and garlic. And, to save on time, I boiled the potatoes in the broth. To make it gluten-free I mixed some cornstarch in a bit of water and added that to the broth after the potatoes were done. Will make again for sure. I did not use the basil or hot sauce, but did add a stalk of celery with the onion."

MY REVIEW
queenzookie User ID: 5427908 27391
Reviewed Mar. 7, 2011

"This was ok. If I make again, I would use a little less flour and maybe use a little less broth and a little more milk/cream to make it creamier."

MY REVIEW
Cooking N Maize User ID: 4702398 22234
Reviewed Jan. 10, 2010

"I tried thyme instead of basil after reading the reveiw before, and it went well. I would make it again."

MY REVIEW
scrambledwithcheese User ID: 1233902 74056
Reviewed Oct. 9, 2009

"This was excellent. Next time I might add a little more bacon and leave out the basil. But this was excellent and easy!"

MY REVIEW
lssrls User ID: 1447889 72109
Reviewed Aug. 21, 2008

"This is delicious, quick and easy."

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