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5 from 1 vote

Baked Potato Soup

A baked potato in a bowl loaded with flavor, perfect for crisp autumn days. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: dinner
Cuisine: American
Servings: 8 servings
Calories: 581kcal


  • 15 turkey bacon strips
  • ½ cup butter
  • ½ cup flour
  • 1 small onion
  • 2 garlic cloves
  • 5 cups broth
  • 1 cup cream
  • 8 small potatoes
  • 1 cup sharp cheddar
  • ½ cup sour cream
  • ½ teaspoon dried basil
  • for garnish extra bacon cheese and chopped green onions


  • Wash and cut potatoes into small bite size pieces .Place into a large stock pot, fill with water till about an 1 inch above the potatoes. Bring the potatoes to a boil and allow to boil for 5 minutes.Drain.
  • In another pan cut bacon into small strips and cook until crispy. If you are using regular bacon omit the butter. If you are using turkey bacon you will need the butter because turkey doesn't leave much drippings.
  • Remove bacon from pan, but not the grease.
  • Mince onion and garlic
  • Melt butter and add flour wisk together and add onion and garlic. Let cook until onions are translucent.
  • Slowly stir in broth.Bring to boil until it thickens.
  • Add cream, basil, cheese, sour cream and potatoes.
  • Stir until combined and cheese melts.
  • serve with garnishes.


Calories: 581kcal | Carbohydrates: 46g | Protein: 17g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1438mg | Potassium: 1166mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1352IU | Vitamin C: 20mg | Calcium: 171mg | Iron: 3mg