Baked Potato Soup

Baked Potato Soup

In this recipe:

based on 527 reviews
This Looks YUMMY!
77
15 min.
prep
25 min.
total
4 Servings

This Baked Potato Soup is a perfect complement to any meal and sure to warm you up on a cold day.

Ingredients

  • 2 large or 3 medium baking potatoes, baked or microwaved
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/4 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1 can (14.5 fl. oz.) chicken broth
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions (optional)
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MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.

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.

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Baked Potato Soup

This recipe is very rich and creamy. My family loved it and the kids asked for seconds!!!!

- Nadine s from

The Best

If I don't have everything to make soup the Kids will go to the store for me. Great Soup

- M. S. from North Texas

Super Soup

I love it! I used a lot more cooked and crumbled bacon mixed into the soup before serving. This is one recipe I'll use again and again.

- Nancy Goff from Union, MO

yummy

it's a good way to make something that everyone can customize to their own liking

- amber patterson from Channelview, TX

Yummy

I made this for Easter dinner and it was enjoyed my my whole family. It was quite easy too, and heated up leftovers are jsut as great, I recommend trying to make it first, before serving it at dinner, because it can be diffucult to juggle all of the directions.

- Kiki Harrison from Itasca, Illinois

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 380
  • Calories from Fat: 160
  • Total Fat: 18g (28% of DV)
  • Saturated Fat: 12g (59% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 440mg (18% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 5g
  • Protein: 7g
  • Vitamin A: 8% of DV
  • Vitamin C: 30% of DV
  • Calcium: 25% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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