Baked Potato Soup

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This soup is perfect for a cold fall day. I absolutely love it, and everyone that has tried it has agreed. I'm still a bit new to cooking, but I'd say it's definitely better than some you can buy.
Cooking Time: 30-45 minutes
Recipe By: judochick
  • Prep20 min |
  • Total20 min |
  • Servesabout 6 bowls


    • 9 strips of bacon
    • 5 cups potatoes peeled and cut to bite size
    • 16 oz chicken broth
    • 8 oz can of peas and carrots, drained
    • 8 oz can of sweet whole kernel corn, drained
    • 1/2 an onion, chopped
    • 2 tsp dried parsley flakes
    • 1/2 tsp celery seed
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 3 tbsp all-purpose flour
    • 3 cups milk
    • 4-6 oz cheddar cheese, cubed


Cook bacon until crispy.  Crumble up 6 strips and set the other 3 aside for later.

In large saucepan,combine;crumbled bacon, potatoes, broth, parsley, celery seed, salt, and pepper.  Cover and simmer for about 15 minutes or until potatoes are tender.

In a bowl, combine flour and milk, stir until smooth.  Add mix to soup along with carrots, peas, and corn.  Bring to a boil, and stir for about two minutes.

Continue to stir as you add cheese slowly until it is melted and mixed through. Crumble remaining bacon and add as garnish.
Recipes From - The Gourmet Food And Cooking Resource