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Cheesy Baked Potato Soup
Cheesy Baked Potato Soup

Cheesy Baked Potato Soup

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 Tbsp butter, melted
1/2 medium onion, chopped
1/4 cup (1/2 stick) butter
1/4 cup flour
2 cups half-and-half
1 can (14.5 oz.) chicken broth
3-4 slices Oscar Mayer Bacon
3 cups frozen southern-style hash brown potatoes
1/4 tsp nutmeg
Salt and pepper to taste
1 cup (8 oz.) Kraft Fancy Shredded Sharp Cheddar Cheese
Chives (optional)
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Let's Make It
1
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.
2
Crisply cook bacon, cool and break into bite-size pieces (reserve drippings). Set aside.
3
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.
4
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.
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