Cheesy Baked Potato Soup - Kraft Recipes Top
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Cheesy Baked Potato Soup

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  • Saute onion in the 1 tablespoon melted butter. Set aside. In a 3 quart pot over medium heat, melt butter and whisk in flour. Cook for 3 minutes, stirring constantly. Slowly whisk in the half-and-half, (making a roux). Stir in the chicken broth. Simmer for 20 minutes, stirring frequently.
  • Crisply cook bacon, cool and break into bite-size pieces (reserve drippings). Set aside.
  • Add the hash browns and onion to the soup base. Cook over low heat, stir occasionally until potatoes are tender, about 15-20 minutes. The soup should be thickened by now. Stir in the bacon pieces and drippings, (which provides extra flavor). Remove from heat.
  • Add the nutmeg, salt and pepper. Mix in the cheddar cheese. Stir until cheese is melted and soup is velvety. Ladle into bowls. Garnish with chives if desired.


Try a bread bowl for a robust meal.

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