Baked Potato Soup Recipe

Name: Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 quart milk; ½ cup celery; ¼ cup butter; ½ cup sour cream; ⅓ cup bacon, cooked and crumbled; ⅓ cup green onion, chopped; 2 cups sharp cheddar cheese, shredded; 1 tablespoon fresh parsley or 1 tablespoon dill, chopped; salt and pepper

Servings: persons

2 cups water
1 quart milk
½ cup celery
¼ cup butter
½ cup sour cream
⅓ cup bacon, cooked and crumbled
⅓ cup green onion, chopped
2 cups sharp cheddar cheese, shredded
1 tablespoon fresh parsley or 1 tablespoon dill, chopped
salt and pepper

1
Place potatoes in the oven and cook for about 1 hour at 350 degrees.
2
Meanwhile heat water in a large saucepan and add chopped celery to the water and simmer until celery is tender.
3
When potatoes are fully cooked, slice down the center and scoop the pulp out of each potato and add to celery and water.
4
Add milk.
5
butter, sour cream, bacon, green onions, 1 cup of the cheddar cheese, parsley or dill and salt and pepper.
6
Allow mixture to simmer over low-medium heat until it thickens.
7
Serve hot with cheddar cheese sprinkled on top.
8
You may also add chives (from the top of the green onions), bacon pieces and sour cream.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups water, 1 quart milk, ½ cup celery, ¼ cup butter, and more.

Yes, Baked Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Potato Soup

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