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Baked Potato Soup


Looking for something to warm you up? Hur ya go... All the flavors you find in a baked potato loaded with cheddar, bacon and chives in the form of a warming soup. Enjoy!

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Rate this recipe 4.6/5 (18 Votes)


  • 2 russet potatoes, washed and dried
  • 1 small head cauliflower, stem removed cut into florets
  • 1 1/2 cups fat free chicken broth
  • 1 1/2 cups 1% reduced-fat milk
  • Salt and freshly cracked black pepper
  • 1/2 cup light sour cream
  • 10 tablespoons reduced-fat sharp cheddar cheese, shredded
  • 6 tablespoons chives, chopped, divided
  • 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)


Servings 5
Preparation time 10mins
Cooking time 25mins


Step 1

Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 to 5 minutes, until tender. Or if you prefer to use your oven, bake at 400°F for 1 hour or until tender. Cool. Peel potatoes.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.

On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5 to 10 minutes, stirring occasionally.

Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tablespoons cheese, remaining chives, and bacon.

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