Baked Potato Soup
15 mins. to Prepare
10 mins. Cooking Time
0 mins. Standing Time
25 mins. Total
VARIATION: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.
Amount Per Serving
|Calories from Fat||160|
|Total Fat 18g||28%|
|Saturated Fat 12g||59%|
|Dietary Fiber 3g||12%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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This recipe is very rich and creamy. My family loved it and the kids asked for seconds!!!!
Next time I will make a double batch, because it did not last a minute! Easy recipe and a successful one at my house.
I did add the carrots but I used the can carrots and it does make a difference.
YUMMM, REMINDS ME OF THE MASHED POTATO SOUP MY GRANDMA USED TO MAKE! MY FAMILY LOVED THE CHEESE, IT IS A REAL COMFORT DISH! THANK YOU
I used half a can of chicken stock and half a can of white wine. Added some sauteed celery, parsley and lots of fresh cracked pepper.
This soup is very yummy! I served it in bread bowls to my little children who are very picky when it comes to soups and every one of them loved it!
This is the best verison of potato soup! It was just what I was looking for.