Easy Baked Potato Soup Recipe
I came up with this comforting soup when I was crunched for time and wanted to use up leftover baked potatoes. Since then, it has become a mealtime staple. Its wonderful aroma always gets cheers from my husband when he arrives home from work. —Julie Smithouser, Colorado Springs, Colorado
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons worcestershire sauce
- shredded cheddar cheese
- 1 cup (8 ounces) sour cream
- 3-1/2 cups 2% milk
- 5 bacon strips diced
- dash liquid smoke optional
- 3 to 4 medium baking potatoes baked
- 2 cans (10-3/4 ounces each) condensed cream of potato sou undiluted
- 1 can (10-3/4 ounces) condensed cheddar cheese soup undiluted
- Carbohydrate 0.983513522435898 g
- Cholesterol 27.72 mg
- Fat 8.75405852403846 g
- Fiber 0.0622355747832702 g
- Protein 6.67063357211538 g
- Saturated Fat 5.56929478701923 g
- Serving Size 1 1 serving (28g)
- Sodium 175.208384935897 mg
- Sugar 0.921277947652627 g
- Trans Fat 0.454088399038462 g
- Calories 109 calories
Directions Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings. Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings. Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon. Yield: 10 servings (2-1/2 quarts). Originally published as Easy Baked Potato Soup in Quick Cooking January/February 2003, p29
