You are here: Home » Recipes » Baked Potato Soup with Bacon and Cheddar Baked Potato Soup with Bacon and Cheddar Recipe by Idaho Potato Commission Yield 12 servings Enjoy the flavors of a loaded baked potato in this comforting soup. PrintEmail Ingredients 10 Idaho Potatoes (5 pounds)2 3/4 quarts chicken stock (5 1/2 pounds)3/4 cup margarine (6 ounces)4 1/2 cups diced onions (1 3/4 pounds)2 cups diced celery (1 pound)1 1/2 cups flour (6-ounces)2 cups shredded cheddar cheese (8-ounces)3/4 cup heavy cream (6-ounces)3/4 cup cooked, crumbled bacon3/4 cup sour cream (6 ounces)1/2 teaspoon salt1/8 teaspoon white pepper1 cup chopped green onions (6 ounces) Instructions Bake Idaho Potatoes. Cool, peel and cut into large chunks. Bring chicken stock to a boil. 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. Remove soup from heat; stir in sour cream. Season to taste with salt and pepper. Garnish each serving with green onions, additional crumbled bacon and herbs, if desired.