Real Recipes From Real Home Cooks ®

bacon and baked potato soup

★★★★★ 2
a recipe by
Angela Pietrantonio
Woonsocket, RI

This is a great soup I serve on a chilly night! We serve it up with a nice salad! Found on

★★★★★ 2
serves 6
prep time 20 Min
cook time 55 Min

Ingredients For bacon and baked potato soup

  • 2
    6 - 8 ounces baking potatoes (such as russet or yukon gold)
  • 3 Tbsp
  • 1/2 c
    chopped onion
  • 1/4 c
    chopped celery
  • 3 Tbsp
    all-purpose flour
  • 1/2 tsp
    dried thyme, crushed
  • 1/4 tsp
  • 1/8 tsp
    ground black pepper
  • 4 c
    half-and-half, light cream or milk
  • 1 1/4 c
    shredded american cheese (5 ounces)
  • 1 c
    chicken broth
  • 8 slice
    oscar mayer® center-cut bacon or other bacon, crisp-cooked, drained and crumbled
  • 2 Tbsp
    thinly sliced green onion
  • 1/4 c
    dairy sour cream

How To Make bacon and baked potato soup

  • 1
    Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Peel potatoes, if desired. Chop potatoes; set aside.
  • 2
    In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher.
  • 3
    For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through.
  • 4
    To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream. Makes 6 servings (about 1 cup each). 17 points per serving

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