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Baked Potato Soup
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Baked Potato Soup

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 lg. baking potatoes
1 lb cooked crumbled bacon
2/3 cup real butter
2/3 cup flour
6 cups milk
1 & 1/4 cups Kraft Velveeta Cheese, cut into small cubes
2 tsp sea salt or to taste
1 tsp course ground pepper or to taste
1 cup sour cream
4 green onions, chopped
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Let's Make It
1
Preheat oven to 400 degrees. Pierce potatoes with a fork a few times. Do not wrap them. Spray lightly with cooking oil in shallow glass pan and bake for 1 hour. While your potatoes bake, cook your bacon till crisp. Drain bacon on paper towel. Crumble and set aside. Slice potatoes in half and scoop out the pulp and put in a bowl. Set aside.
2
In a large pot melt butter. Add flour slowly while stirring and cook on medium, heat for 1 min. Add milk gradually to rue. Stir and cook till thickens. Add potatoes, 1/2 of the bacon, 1 cup of the cheese, salt and pepper. Stir and cook until heated through. Stir in sour cream. Pour soup into bowls and top with remaining bacon, onion, and cheese.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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