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Sue’s Cream of Baked Potato Soup

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
  • Total Time
    Prep: 1-1/4 hours Cook: 20 min.
  • Makes
    7 servings

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.
Nutrition 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.

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