Baked Potato Soup

Posted on: February 9th, 2015 by Kay Swatkowski


I love baked potato soup at a very familiar chain restaurant.  I think this version is just as good.

Try this truly wonderful baked potato soup. I discovered it on the Smithfield site and am going to include a link to give them credit and so  you can see the original recipe along with pictures.

I have made a few adjustments to suit the preferences of our bacon loving family.


  • 10 slices Smithfield Naturally Hickory Smoked Bacon – very crispy
  • 1 onion, diced
  • 1/2 cup all purpose flour
  • 3 (14.5 ounce) cans chicken broth
  • 5 potatoes, baked, peeled and diced
  • 2 T fresh chopped parsley
  • 2 cups half & half
  • 1 1/2  cup sharp cheddar cheese, grated
  • 1 cup sour cream
  • Salt & pepper to taste (optional)


In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.

Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly.(It may appear very dry- but don’t be concerned)

Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.

Serving Suggestions

Garnish with cheese, bacon and sour cream.

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