Baked Potato Soup

Baked Potato Soup

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Lori Coble


This soup is far from healthy but it's a family favorite! I no longer eat potatoes but I still make this for them.


★★★★★ 1 vote

15 Min
1 Hr 30 Min


  • 6
    good-sized baking potatoes
  • 1 lb
  • 2 clove
  • 1/2 c
  • 1 qt
    fat-free half & half
  • 1 qt
    chicken broth
  • 1 c
    shredded sharp cheddar cheese
  • 1/2 tsp
    fresh grated nutmeg
  • 1/2 tsp
    texas pete or other hot sauce
  • 1 tsp
    each, kosher salt and fresh cracked black pepper
  • 1 Tbsp
    each, garlic powder and onion powder
  • ·
    additional cheese for topping

How to Make Baked Potato Soup


  1. Preheat the oven to 350 degrees, pierce the potatoes and place them on a baking sheet. Bake for one hour, remove from oven and cool.
  2. Heat a large stockpot over high heat. Add the bacon pieces and garlic; cook until bacon is rendered down and browned, be careful not to burn. Remove the pot from the heat and reduce to med-high heat. Drain and reserve the fat off the bacon. Place the cooked bacon on a plate covered w/two paper towels to remove the remaining fat. Measure the reserved bacon fat for 1/2 c. Place back into the stockpot, whisk in the flour and cook for a few minutes to remove the flour taste.
  3. Reduce heat to medium and whisk in the half & half, cook until thickened. Add chicken broth, stir until combined. Whisk in the cheese until melted. Peel and cut the cooled potatoes into bite-sized cubes; add to the soup along with 1/2 of the reserved bacon pieces and all remaining ingredients. Continue cooking for 15 minutes until heated through

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About Baked Potato Soup

Course/Dish: Chowders Other Soups

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