Baked Potato Soup I

Baked Potato Soup I

Soups, Stews and Chili Soup Vegetable Soup Potato Soup

Thick and creamy. Uses leftover baked potatoes.

Servings per recipe: 6
Calories per serving: 748
Preparation time: 15m
Total cooking time: 40m


  • 12 slices bacon
  • 2/3 cup margarine
  • 2/3 cup all-purpose flour
  • 7 cups milk
  • 4 large baked potatoes, peeled and cubed
  • 4 green onions, chopped
  • 1 1/4 cups shredded Cheddar cheese
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper


  • 1   Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
  • 2   In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
  • 3   Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Nutrion facts:

Total Fat 49.3g 76%
    Saturated Fat 20.0g  
Cholesterol 85mg 28%
Sodium 1335mg 53%
Potassium 1073mg 30%
Total Carbohydrates 49.7g 16%
Dietary Fiber 2.3g 9%
Protein 27.2g 54%
Sugars 16g  
Vitamin A 2015IU  
Vitamin C 16mg  
Calcium 573mg  
Iron 2mg  
Thiamin 0mg  
Niacin 10mg  
Vitamin B6 1mg  
Magnesium 81mg  
Folate 65mcg