Comida Kraft
Recipe Box

Baked Potato Soup with Bacon

Baked Potato Soup with Bacon is rated 4.501089324618737 out of 5 by 459.
Prep Time
Total Time

6 servings, about 1 cup each

Savor the heartwarming taste of Baked Potato Soup with Bacon. We added bacon, shredded cheese, green onions and sour cream to our hearty baked potato soup.

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What You Need

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Make It

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  • Melt butter in large saucepan or Dutch oven on medium heat. Add yellow onions and celery; cook and stir 5 min. or until crisp-tender. Add next 4 ingredients; bring just to boil, stirring constantly. Lightly crush potatoes with back of spoon. Simmer on medium-low heat 5 min., stirring frequently.
  • Reserve 1 Tbsp. green onions and 2 Tbsp. each bacon and cheese. Add remaining green onions, bacon and cheese to soup; cook 5 min. or until cheese is melted, stirring constantly.
  • Serve topped with reserved green onions, bacon, cheese and sour cream.

Serving Suggestion

Serve this hearty soup with a mixed green salad tossed with your favorite KRAFT Lite Dressing and a whole wheat roll to round out the meal.


  • 6 servings, about 1 cup each

Nutritional Information

Serving Size 6 servings, about 1 cup each
Calories 210
Total fat 12g
Saturated fat 7g
Cholesterol 40mg
Sodium 410mg
Carbohydrate 17g
Dietary fiber 2g
Sugars 4g
Protein 10g
% Daily Value
Vitamin A 8 %DV
Vitamin C 10 %DV
Calcium 20 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Fantastic recipe. Fantastic recipe. Only thing I changed was I added garlic salt and used more cheese. My fiance (who is a picky eater) absolutely loved it and probably wishes I would have doubled the recipe. For anyone having issues with it being watery...try mashing up the potato more, being careful about liquid measurments, or maybe simmering it longer. The only problem I have with the recipe is the way it tells you to crush up the potatoes. Doing it with the back of a regular spoon doesn't really work. I got out a serving ladle and crushed them to the bottom of the pan and then stirred it around and repeated until I was satisfied with how mushed the potatoes were.
Date published: 2008-03-02
Rated 3 out of 5 by from if your an avid fan of baked potatoes this would be good. if your an avid fan of baked potatoes this would be good. i should have read the reviews, i did it from the magazine and found that it wasn't thick enough, plus i don't like how they say to prepare the potatoes, i rather they be mashed up before putting in the soup. Also i did it on the stove to get a creamier soup. i should have added flour when i just read some of these revies. i 'll give it a go again though and try the new updates. it was worth it. i had a similar soup in mexico and they put corn kernels and the consistency of the soup was more of a mashed potatoe kind. good luck.
Date published: 2006-10-18
Rated 4 out of 5 by from Delicious! Delicious! My husband loved it!! I'll have to triple it next time so we can share. There is no way that would have spread to 6 people with my husband eating!!! He ate all of his, the "leftovers" and the rest of mine! I microwaved the potatoes and I always change the recipes to fit my groceries in the house. I used the garlic butter dip from takeout pizza instead of regular butter, I left out the celery, bacon, and added salt. For the milk I used fat free and some evaporated, extra black pepper, and shredded chedder cheese instead of the mixed. Guess I should've just wrote a new recipe.
Date published: 2006-07-20
Rated 5 out of 5 by from Excellent! Excellent! I made this for a work luncheon and everyone loved it and immediately wanted the recipe. I did make a few tweaks...first I doubled the recipe. I used heavy cream instead of milk, used 6 red potatoes instead of baking potatoes which I pre-cooked in the microwave. I mashed 3 of the potatoes to help thicken the soup and cubed the remaining 3. I used about 3 cups of shredded cheddar cheese which helped to thicken the soup nicely. I also added some bacon grease and few dashes of tabasco sauce for extra flavor. It did take a lot longer than the 5 minutes to thicken, which may have been due to the fact that I doubled the recipe. My husband also really enjoyed the soup and he is not a soup person.
Date published: 2011-01-12
Rated 5 out of 5 by from I must say this recipe was delicious! I must say this recipe was delicious! Fall is in the air and I wanted a nice, warm soup to make for dinner and this was perfect! I did change a few things from the original recipe as suggested by others and from looking at other receipes. I added small amount of all purpose flour after simmering the onion and celery in the butter until smooth. I then used half and half instead of milk to make it thicker. I also used red potatoes and white pepper. It was very filling and we had leftovers! I will definitely be cooking this again! Thanks Kraft for another great recipe!
Date published: 2009-10-01
Rated 5 out of 5 by from I doubled the recipe and it wasn't too much for 3. I doubled the recipe and it wasn't too much for 3. We had some leftovers but enough for one more evening. I would recommend cutting potatoes into bite size cubes and trying to crush some of them in a bowl before placing into pot. It was a lot to do while stirring over the hot pot. I also added more potatoes than the recipe called for and it was awesome. Now, the grated cheese did not melt very well; I added about 4 big slices of Velveeta. When we served it, the bacon on top with sour ***** and scallions really made it taste like a loaded baked potato! Yum.
Date published: 2015-11-02
Rated 4 out of 5 by from Actually, the recipe I used was in the magazine and previously found on this site. Actually, the recipe I used was in the magazine and previously found on this site. It was called Loaded Baked Potato Soup. I could not find it here today, but it was only different in that it did not use celery and onions, nor the salt and pepper, and was all done in the microwave. Also, the instructions on the potatoes did not say to cube them after baking. That would have been much better, as when I lightly mashed them, the skins just stayed whole. I had to remove them. I think I will try this method next time. It was good and my husband loved it.
Date published: 2006-10-10
Rated 5 out of 5 by from This was a hit! This was a hit! I had leftover baked potatoes - and didn't want to waste them - so I made this recipe. The whole family raved over it. I added extra potatoes and actually tripled the recipe. For the veggies and the bacon, I just added to taste. Used 2 % cheese, skim milk and topped with low fat sour cream - and the bacon was the pre-cooked kind - so very little grease. If you follow the basic recipe, you can add other things and not go wrong. I will add some corn the next time I make this also...
Date published: 2007-11-01
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