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Baked Potato Soup

(6 Votes)
Updated August 05, 2016
5 Min
20 Min
25 Min

Potatoes, cheese, bacon - you've got all the comforts of home cooking in this crowd-pleasin' soup. It's perfect to serve when the gang's over, and guaranteed to take the chill out of a cold, wintry day!

What You'll Need:
  • 5 large baking potatoes
  • 1/4 cup butter
  • 1 onion, chopped
  • 1/3 cup all-purpose flour
  • 1 quart half-and-half
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 8 bacon slices, cooked and crumbled
What To Do:
  1. Prick each potato several times with a fork. Microwave 1-inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let cool. Peel potatoes, and coarsely mash with a fork.
  2. Melt butter in a Dutch oven over medium heat; add onion, and saute until tender. Add flour, stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat until thoroughly heated.
  3. Top each serving with cheese and bacon.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Best baked potato soup ever! Added some chopped celery to the onions and didnot have half and half but did have @a cup of heavy cream and then used skim milk and it was very creamy. Served with corn muffins and small green salad. This will certainly be my "comfort food" go to this winter!

Made it for a Christmas luncheon for my mother in law and her siblings (she is 87 and the youngest one here was 78) . They ABSoutely loved it! Thank You so much.

I made it exactly like directed, its very bland, it tastes good, but too bland.

I've tried using the slow cooker for my potato soup (similar ingredients) and it did not work very good. I think the milk and half-and-half just does not stand up to the longer cooking times. If you do try it, add a couple of cups of water and hold off adding the half-and-half until close to serving.

You can do it in a crock pot better by using evaporated milk, instead of regular milk. Just be sure to dilute it to equal regular milk! I'm thinking undiluted evaporated milk would be a great substitute for the half and half too. That should make it turn out great. I might have to give it a try myself!

Do you think this could be done in a slow cooker, minus the cheese until just before serving?

Sounds soooo good! Can't wait to try this one!


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