Baked Potato Soup

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Servings: 6 servings


  • 1/4 cup shredded cheddar cheese
  • 1/4 teaspoon pepper
  • 1/4 cup butter or margarine
  • 1/2 teaspoon salt
  • 4 slice bacon
  • 6 count green onions
  • 1 teaspoon chive
  • 2 tablespoon flour all purpose
  • 2 can chicken broth condensed
  • 1 cup half and half
  • 1 cup milk
  • 1 teaspoon parsley flakes
  • 3 medium potatoes baking


    1. Scrub potatoes and cut away any blemishes on the skins. Bake potatoes at 325 degrees until partially cooked but still firm (about 45 minutes). (Or microwave until potatoes are partially cooked.) Peel and dice potatoes; then set aside.
    2. Melt butter or margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Add broth and cook over medium heat, stirring constantly, until mixture thickens. Add cream and milk; cook, stirring constantly, until mixture begins to thicken. Add reserved potatoes, parsley, chives, onions, salt and pepper; cook over medium heat for 10 minutes. Reduce heat and simmer for 20 minutes or until mixture reaches desired consistency, stirring occasionally.
    3. Crumble bacon and set aside for garnish.
    4. To serve, ladle hot soup into individual serving bowls and garnish with chopped green onions and cheese and cooked/crumbled bacon.


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