Baked Potato Soup


Soup, Chili & Stew
Baked Potato Soup

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White bowl filled with potato soup and topped with green onions, crumbled bacon, and shredded cheese

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    Chock-full of creamy, tender potatoes, this baked potato soup is made from a homemade roux (butter, flour, and milk mixture) and is topped with smoky bacon and shredded cheese. 

    Recipe Tags

    Servings and Ingredients

    Serves 6
    1 ½ lbs. Hy-Vee russet potatoes, peeled and diced
    4 slice(s) Hy-Vee applewood smoked bacon
    1 small yellow onion, finely chopped
    2 large celery stalks, finely chopped
    2 c. Hy-Vee 2% reduced-fat milk
    1 (15 ounce) can Hy-Vee 33% less sodium chicken broth
    ½ tsp. freshly ground Hy-Vee black pepper
    ¼ c. Hy-Vee unsalted butter
    ¼ c. Hy-Vee flour
    ½ c. Hy-Vee half-and-half
    Hy-Vee salt and Hy-Vee pepper, to taste
    Chopped fresh parsley, Hy-Vee shredded Colby cheese and chopped green onions, for garnish

    Things To Grab

    • 2 large pots
    • Paper towels
    • Small saucepan
    • Whisk
    • Potato masher


    1. Place potatoes in a large pot and cover with cold water. Bring to a boil and simmer 10 to 12 minutes. Drain and set aside.
    2. Meanwhile, cook bacon in a large pot over medium-low heat. Remove bacon; drain on paper towels and crumble. Cook onion and celery in bacon grease, stirring frequently, until very soft, about 10 minutes.
    3. Add milk, chicken broth and 1/2 teaspoon pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
    4. Melt butter in a small saucepan. Whisk in flour and cook, stirring constantly, over medium-low heat until mixture begins to bubble, about 2 to 3 minutes. Whisk in half-and-half and whisk until mixture is very thick. Whisk into soup.
    5. Stir potatoes and crumbled bacon into soup. Gently crush potatoes with potato masher. Simmer 10 minutes or until thickened. Season to taste with salt and pepper. Garnish with chopped fresh parsley, cheese and green onions, if desired.

    Nutrition facts


    280 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 40mg
    • Sodium: 320mg
    • Total Carbohydrates: 31g
    • Protein: 8g

    Daily Values

    Vitamin A 10%
    Vitamin C 40%
    Iron 6%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Comfort Foods Cookbook, Hy-Vee weekly ad.