Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cheesy Baked Potato and Bacon Soup Recipe
    Lost? Site Map

    Cheesy Baked Potato and Bacon Soup

    Cheesy Baked Potato and Bacon Soup. Photo by Juenessa

    1/1 Photo of Cheesy Baked Potato and Bacon Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    1 hrs 15 mins

    0 mins

    Kittencalskitchen's Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups (a ...

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on September 27, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2007

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Cheesy Baked Potato and Bacon Soup

    Serving Size: 1 (4004 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 385.0
     
    Calories from Fat 189
    49%
    Total Fat 21.1 g
    32%
    Saturated Fat 12.4 g
    62%
    Cholesterol 64.9 mg
    21%
    Sodium 306.2 mg
    12%
    Total Carbohydrate 37.2 g
    12%
    Dietary Fiber 3.6 g
    14%
    Sugars 1.8 g
    7%
    Protein 12.8 g
    25%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites