Cheesy Baked Potato and Bacon Soup

Total Time
1hr 15mins
Prep 1 hr 15 mins
Cook 0 mins

This soup really hits the spot on cool days served with crusty buns and butter!

Ingredients Nutrition

Directions

  1. Bake the potatoes in the oven until fork-tender (about 1 hour) cool and remove the peel.
  2. Place the potatoes in a bowl and mash using a fork.
  3. Melt butter in a Dutch oven over medium heat; add in onion, garlic and celery (if using) saute until tender.
  4. Add in flour and cayenne and stir until smooth.
  5. Add in the mashed potatoes, half and half cream and milk; cook over low heat until thoroughly heated.
  6. Add in 3/4 cup grated cheddar cheese, 1/4 cup grated parmesan cheese and half of the cooked crumbled bacon; stir until the cheese has melted and the soup is heated through.
  7. Season soup with salt and black pepper.
  8. Ladle into serving bowls; sprinkle with remaining crumbled bacon and more cheddar cheese or Parmesan cheese.
Most Helpful

5 5

This was tasty on a cool evening! Easy to make. My husband didn't care for it but I loved everything about it! Thanks for a great recipe.

5 5

Because of time constraints today, I was unable to bake the potatoes. So, I took the skin off and boiled them on the stove-top--just like I would to make mashed potatoes. I used green bell pepper instead of celery. Kit, I know how you like things spicy~so I decreased the cayenne to 1/4 teaspoon and it was perfect for our tastes! My potatoes weren't very large, so I ended up using 7 regular sized potatoes. When I started adding the half-n-half and milk, I felt I only needed about 1 1/2 cups of milk to make the soup to the creaminess we wanted. This soup is AWESOME! My hubby is in lunch heaven right now. Thanks, Kitz!