Total Time
Prep 20 mins
Cook 25 mins

If you prefer an extra creamy soup use 5 cups half and half cream, adjust the chili flakes to suit heat level or you may omit, make certain to oven-bake the potatoes not boil it will make a difference in flavor, prep time does not include baking the potatoes, this soup is best if used the same day, it does not reheat well --- *note* for a lower fat option omit or reduce the bacon amount, use low-fat milk, sour cream and cheddar cheese :)

Ingredients Nutrition


  1. In a Dutch oven or pot melt butter over medium heat.
  2. Add in onion and chili flakes; cook stirring for about 3 minutes.
  3. Add in garlic cook stirring 2 minutes.
  4. Add in flour then cook stirring constantly for about 1-1/2 minutes.
  5. Slowly add in milk and broth, whisking constantly until bubbly and thickened.
  6. Stir in the cubed cooked potatoes and green onions; bring to a boil.
  7. Reduce heat to low and simmer uncovered for about 20 minutes.
  8. Using a fork mash about half of the potatoes (leaving some cubed).
  9. Mix in crumbled cooked bacon, sour cream and 1-1-/2 cups cheddar cheese; stir until the cheese has melted (do not boil).
  10. Season with seasoned salt and black pepper.
  11. Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired.
  12. Delicious!
Most Helpful

Just as a personal preference, I like my potato soups mushy. However, this recipe really is very good. The chunks of veggies are satisfying to bite into, and the taste is definitely "potatoey".

Nana Lee December 09, 2008

Delicious kitten! I easily halved the batch and this makes a wonderful pot of rich and creamy potato soup even with a few changes I made. I used 1% milk, light sour cream and half the cheese because I used a sharp cheddar. I decreased the bacon in half as well and there was plenty of flavor for us for a satisfying and filling meal! Thanks for sharing this keeper! :)

Breezytoo December 05, 2008