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Baked Potato Soup


5-6 medium yukon gold potatoes
1 small onion, diced
1 T olive oil
2 cups sharp cheddar cheese, grated
1/2 pint heavy whipping cream
2 cups chicken broth
6 pieces bacon, cooked and crumbled
2 green onions, chopped
Salt and pepper


Peel and dice potatoes into bite sized pieces. Boil potatoes until tender. Remove from pot. Reserve 1 cup of potatoes.
Puree potatoes and broth.
Saute onions in olive oil until soft in a soup pot.
Add pureed potato mixture to pot with onions. Add heavy whipping cream and reserved potatoes, and about 1/2 of the cheese.
Let cook until flavors combine. Add more stock if soup is too thick. Season with salt and pepper to taste.
Ladle soup into bowls and top with remaining cheese, bacon and onions.

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Nutritional Information
Per Serving

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