Sue's Cream of Baked Potato Soup Recipe

Sue's Cream of Baked Potato Soup Recipe
Sue's Cream of Baked Potato Soup Recipe photo by Taste of Home
Publisher Photo

Sue's Cream of Baked Potato Soup Recipe

Be the first to add a review
Publisher Photo
With a garnish of shredded cheese and crumbled cooked bacon, this rich, velvety soup feels like something you'd get at a restaurant. Serve it with crusty bread and a crisp salad. —Sue Shepard, Terrytown, Louisiana
MAKES:
7 servings
TOTAL TIME:
Prep: 1-1/4 hours Cook: 20 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 1-1/4 hours Cook: 20 min.

Ingredients

  • 3 medium potatoes
  • 6 bacon strips, chopped
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (5 ounces) evaporated milk
  • 1 package (8 ounces) process cheese (Velveeta), cubed
  • 1 cup 2% milk
  • 1/4 cup butter, cubed
  • 1 teaspoon dried basil
  • 1/8 teaspoon pepper
  • Shredded cheddar cheese

Directions

Scrub and pierce potatoes. Bake at 400° for 50-60 minutes or until tender.
Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Set aside bacon.
Saute onion in drippings until tender. Add garlic; cook 1 minutes longer. Stir in the broth, soup and evaporated milk. Bring to a gentle boil. Remove pulp from potatoes; stir into soup mixture. Discard potato shells.
Cool slightly. In a blender, process half of the soup until smooth. Return to pan. Add the process cheese, 2% milk, butter, basil and pepper; cook and stir until cheese is melted. Sprinkle servings with cheddar cheese and bacon. Yield: 7 servings.
Originally published as Sue's Cream of Baked Potato Soup in Taste of Home A+ Recipes from Schools Across America 2013, p101

Nutritional Facts

1 cup (calculated without cheddar): 381 calories, 25g fat (13g saturated fat), 66mg cholesterol, 1191mg sodium, 25g carbohydrate (9g sugars, 2g fiber), 13g protein.

  • 3 medium potatoes
  • 6 bacon strips, chopped
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (5 ounces) evaporated milk
  • 1 package (8 ounces) process cheese (Velveeta), cubed
  • 1 cup 2% milk
  • 1/4 cup butter, cubed
  • 1 teaspoon dried basil
  • 1/8 teaspoon pepper
  • Shredded cheddar cheese
  1. Scrub and pierce potatoes. Bake at 400° for 50-60 minutes or until tender.
  2. Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Set aside bacon.
  3. Saute onion in drippings until tender. Add garlic; cook 1 minutes longer. Stir in the broth, soup and evaporated milk. Bring to a gentle boil. Remove pulp from potatoes; stir into soup mixture. Discard potato shells.
  4. Cool slightly. In a blender, process half of the soup until smooth. Return to pan. Add the process cheese, 2% milk, butter, basil and pepper; cook and stir until cheese is melted. Sprinkle servings with cheddar cheese and bacon. Yield: 7 servings.
Originally published as Sue's Cream of Baked Potato Soup in Taste of Home A+ Recipes from Schools Across America 2013, p101

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSue's Cream of Baked Potato Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review