4 Reviews

This was delicious and rich, even the light version (using nonfat sour cream, milk and reduced fat Irish cheddar - and less of it). I followed other reviewers and used bacon bits and a potato masher. It tasted great and looked beautiful too!

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Maito July 30, 2012

This was a great easy recipe. I used real bacon bits instead of bacon, but then took bacon grease and completed it. Instead of puttin it in a blender i took a potato masher and mashed the potatoes in the pot to the thickness that i wanted. I also added broccoli and put bacon bits in the soup. It was very easy. It tasted great, i didnt have the thyme so i didnt miss it. Thank you so much for posting this. The fried potato skins were awesome and a great addition. My son came home and ate it 4 hours later and had to reheat it, and he said it was excellent.. It is easy from the directions, can be made with real bacon bits instead of cooking bacon to make it go faster, you just have to have bacon grease on hand to complete it. I also added some milk along with the cream and added extra chicken broth to make more and it was fantastic. Thanks again. Will definitely make again.

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racingfann February 10, 2011

Fantastic! This soup is so good! I made it as directed, and it was so easy. I have to admit that at the beginning I wasn't quite sure about the fried potato skins - but they are what send this soup over the top from other baked potato soups. They add such a nice crunch and flavor. Thanks Chef PotPie for a total keeper. I've already added this to my Best of 2010 CB. Made for Chef Cookbook Tag.

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lazyme January 13, 2010

Thank you for your well-written, step-by-step recipe. I am in the process of putting together an after party AFTER the big Thanksgiving, would you believe, and soup is on the menu. This is quite a lovely perfect soup and I think this will make the menu. Very special and of course, it comes from "Cooks Country." You can't miss. Lolly

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Lalaloob October 23, 2007
Loaded " Baked" Potato Soup