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Baked Potato Soup


  • 5 medium potato
  • 8 slices thick bacon
  • 1 cup onion -- chopped
  • 2/3 cup flour
  • 6 cups chicken broth
  • 2 cups half and half
  • cup chopped parsley
  • 1 tsp. minced garlic
  • 1 tsp. dried basil
  • salt and pepper to taste
  • tsp. hot sauce
  • 1 cups shredded cheddar cheese -- divided
  • 1 cup green onions, sliced and divided
  • cup chopped parsley


  • Bake washed potatoes at 400 degrees for about an hour or until done. (Microwave baking is fine)
  • When potatoes are done, let them cool then peel and cut in slices (crosswise)
  • Cook bacon in skillet until crisp. Crumble.
  • Cook onion in drippings from bacon, stirring often.
  • Add flour and continue to cook and stir for 1 more minute.
  • Gradually add chicken broth.
  • Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
  • Stir in potato, half-and-half, parsley, garlic, basil, hot sauce, salt and pepper.
  • Simmer uncovered for 10 minutes. Do not boil once cream has been added.
  • Stir in 1 cup cheese and 1/4 cup green onions and continue to simmer until cheese melts.
  • Ladle soup into individual soup bowls.
  • Top evenly with crumbled bacon, remaining cheese, remaining green onions, and parsley.

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