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Traditional Baked Potato Soup


- 5 medium potatoes
- 8 slices turkey bacon
- 1 Cup onion, chopped
- 2/3 Cup all purpose flour
- 6 Cups reduced-salt chicken broth
- 2 Cups half-and-half cream
- 1/4 Cup fresh parsley, chopped
- 1-1/2 tsp. garlic, minced
- 1-1/2 tsp. dried basil
- 1 tsp. salt
- 1 tsp. ground pepper
- 1/2 tsp. hot sauce (ie: Tabasco or dried chili peppers)
- 1-3/4 Cups shredded cheddar cheese
- 1 Cup green onions, chopped
- 1/4 Cup fresh parsley, chopped


Wash potatoes and prick several times with a fork. Bake at 400º F for 1 hour or until done; let cool. Peel potatoes, and slice crosswise. 
Cook bacon in a large skillet until crisp; remove and reserve drippings in skillet. Crumble bacon, and set aside. 

Cook onion in drippings, stirring constantly until transparent. Add flour, stirring well. Cook 1 minute, stirring constantly then gradually add chicken broth and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. 


Stir in potato, half-and-half, and next 6 ingredients. Simmer uncovered for 10 minutes (do not boil). 
Stir in 1 Cup of the cheese and 1/4 cup green onions. 
Cook until cheese melts, stirring often. 


Serve soup into individual bowls and top evenly with crumbled bacon, remaining cheese, green onions and parsley.


*This recipe is a traditional one, with all the rich ingredients that make up a typical "comfort food". All our Silver and Gold readers deserve to indulge once in a while! 

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