Baked Potato Soup with Bacon and Cheddar

  • Yield 12 servings

Enjoy the flavors of a loaded baked potato in this comforting soup.


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 bacon
3/4 cup sour cream (6 ounces)
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup 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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