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Creamy Baked Potato Soup

Active Time: 25 minutes

Total Time: 1 1/4 hours

Serves: 6 servings


Creamy Baked Potato Soup


  • Pierce potatoes with a fork several times; bake in a preheated 400°F oven 1 hour or until fork tender; cool slightly. Cut into 1½-inch cubes.
  • Meanwhile, in large saucepan or Dutch oven over medium heat, sauté bacon until crisp; remove to paper towels. Drain off bacon drippings.
  • Add butter to pan; when melted, add onions. Sauté until onions are softened (about 3-5 minutes). Stir in flour; cook 1 minute.
  • Add chicken broth and thyme; salt and pepper to taste. Bring to a boil; reduce heat and simmer 5 minutes.
  • Stir in cubed potatoes, half & half and cheese; simmer 10 minutes. Remove from heat; stir in bacon and green onions. Serve topped with potato chips.