Kids love this creamy, main-dish soup. It's just like a cheesy stuffed potato--but served in a bowl.

Source: Midwest Living

Gallery

Credit: Blaine Moats

Recipe Summary test

prep:
20 mins
bake:
40 mins
cook:
15 mins
total:
75 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Peel potatoes, if desired. Chop potatoes; set aside.

    Advertisement
  • In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher.

  • For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through.

  • To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream. Makes 6 servings (about 1 cup each).

Nutrition Facts

510 calories; fat 40g; cholesterol 118mg; saturated fat 23g; carbohydrates 22g; mono fat 12g; poly fat 2g; insoluble fiber 2g; sugars 2g; protein 17g; vitamin a 1069IU; vitamin c 14.2mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 2.6mg; vitamin b6 0.3mg; folate 32.3mcg; vitamin b12 0.9mcg; sodium 1056mg; potassium 610mg; calcium 363.5mg; iron 1.1mg.
Advertisement