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Baked Potato Soup

(9 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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Easy to make. Made this for my 82 year old mother who loved it.

I have intended to come back and review this recipe since a modified version is a staple in my family. It is a very good recipe. The original was found good, but a bit flat in the flavor depertment. My solution, use 1 very large onion (slightly larger than a soft ball). My late sister's addition, a generous pinch of nutmeg about 10 minutes before serving (too early the flavor disappears, too late it doesn't mellow in). If I have a bit on hand, I will also toss in 1/4 cup finely diced celery with the onion. I have also used leftover of this soup thinned with more chicken broth as the base for a new pot of soup. To about 1/2 of the recipe, I stir in 3 or 4 cups chicken broth, the meat from a rotisserie chicken 2 cups of cooked diced carrot or chopped broccoli or a mix of the two. (Bring to new broth to a simmer. Stir in the soup. Heat until hot. Add chicken and new veg. Heat through. You do not want to let this new soup to even simmer or the cheese with separate. What you'll have will be edible, but look revolting!) A second discovery I had a major jones for this soup last winter had no fresh potatoes. I didn't want to go to the store, so I raided my emergency pantry used 2 cans of diced potoatoes well drained rinsed as a sub for the baked pototes. Not quite as good as using the baked pototes, but fairly tasty none the less - and no trip in -20 degree weather.

I forgot to note, the two cans of potatoes were enough to make a 1/2 batch of this soupl

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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