Baked Potato Soup with Bacon and Cheddar

  • Yield: 12 servings


10 Idaho Potatoes (5 pounds)
2 3/4quarts chicken stock (5 1/2 pounds)
3/4cup margarine (6 ounces)
4 1/2cups diced onions (1 3/4 pounds)
2cups diced celery (1 pound)
1 1/2cups flour (6-ounces)
2cups shredded cheddar cheese (8-ounces)
3/4cup heavy cream (6-ounces)
3/4cup cooked, crumbled bacon
3/4cup sour cream (6 ounces)
1/2teaspoon salt
1/8teaspoon white pepper
1cup chopped green onions (6 ounces)


  1. Bake Idaho Potatoes. Cool, peel and cut into large chunks.
  2. Bring chicken stock to a boil.
  3. Melt margarine in a non-reactive pot. Add onions and celery; sauté about 5 minutes. Add flour; cook 8 to 10 minutes, stirring frequently.  Stir in chicken stock, blending well. Bring to a boil. Add Idaho Potatoes; reduce heat and simmer 25 minutes. Stir in cheddar cheese, cream and bacon; heat through.
  4. Remove soup from heat; stir in sour cream. Season to taste with salt and pepper.
  5. Garnish each serving with green onions, additional crumbled bacon and herbs, if desired.

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