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BAKED POTATO SOUP


Active Time : 25 minutes
Total Time : 1 1/4 hours
Serves : 6 servings

INGREDIENTS

  • 2 large russet baking potatoes cleaned
  • 1/2 16 ounce package bacon (16 ounce) chopped
  • 1 cup chopped onion
  • 1 32 ounce container reduced sodium chicken broth (32 ounce)
  • 1 3.8 ounce pouch roasted garlic mashed potatoes (3.8 ounce)
  • 1/4 teaspoon dried thyme leaves
  • 1 cup half & half
  • 1 cup shredded mild Cheddar cheese
  • 1/2 cup sliced green onion

DIRECTIONS

Pierce potatoes with a fork several times; bake in a preheated 400°F oven 1 hour or until fork tender; cool slightly. Peel, if desired; cut into 1-inch cubes.

Meanwhile, in large saucepan or Dutch oven over medium heat, sauté bacon until crisp; remove to paper towels. Drain off all but 1 tablespoon bacon drippings.

Add onions to pan; sauté until onions are softened (about 3-5 minutes). Add chicken broth, mashed potato flakes and thyme; salt and pepper to taste. Bring to a boil; reduce heat and simmer 5 minutes.

Stir in diced potatoes, half & half and cheese; simmer 10 minutes. Remove from heat; stir in bacon and green onions.