Bacon and Baked Potato Soup

Angela Pietrantonio


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

★★★★★ 2 votes
20 Min
55 Min


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


  • 1Scrub 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.
  • 2In 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.
  • 3For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through.
  • 4To 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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About Bacon and Baked Potato Soup

Other Tag: Quick & Easy