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baked potato soup

  • Author: Kate Heap


  • 46 large baked potatoes, peeled and cubed
  • 1 cup chopped onion
  • 8 slices bacon, cooked and crumbled
  • 2/3 cup flour
  • 6 cups chicken broth
  • 2/3 cup butter
  • 1/2 cup chopped celery
  • 1 clove garlic, minced
  • 2 cups half & half
  • 1/4 cup chopped fresh parsley
  • 1 1/2 teaspoons basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon Tabasco sauce (optional)
  • 1 cup sour cream
  • 1 cup shredded cheese + more for garnish
  • sliced green onions for garnish


  1. Mash 2 of the potatoes and keep the rest of them cubed. Saute the onion in the grease from the cooked bacon. Add the flour and chicken broth slowly and whisk until well combined. Add the remaining ingredients except the cheese, sour cream, bacon, and green onions. Simmer for 10 minutes. Add the cheese and sour cream. Serve hot and garnish with extra cheese, bacon, and green onions. Enjoy!
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