Baked Potato Soup

Nicole Bredeweg


We found this gem in a Quick Cooking magazine -- probably a "what to do with leftover baked potatoes" section. Either way, it's tasty and hearty!


★★★★★ 1 vote

Stove Top


  • 3
    bacon strips
  • 1 small
    onion, chopped
  • 1 clove
    garlic, minced
  • 3 Tbsp
  • 1 tsp
  • 1 tsp
    dried basil
  • 1/2 tsp
  • 3 c
    chicken broth
  • 2 large
    potatoes, baked, peeled, cubed
  • 1 c
    half and half
  • 1/2 tsp
    hot pepper sauce
  • ·
    shredded cheddar cheese
  • ·
    minced fresh parsley

How to Make Baked Potato Soup


  1. Fry bacon. Reserve 1 tbsp bacon drippings. Crumble. Saute onion and garlic in the bacon drippings until tender. Stir in flour, salt, basil, and pepper; mix well. Gradually add broth. Bring to a boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese, and parsley.

Printable Recipe Card

About Baked Potato Soup

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: American

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