Stuffed Baked Potato Soup

Anything you might put on a baked potato you can stir into this soup. To keep it vegetarian, add imitation bacon bits or croutons in place of bacon.


  • 3 tablespoons butter
  • 1 medium onion, minced
  • 4 cups vegetable or chicken broth
  • 3 white potatoes, peeled and diced
  • 2 cups half-and-half
  • 2 cups shredded Cheddar cheese
  • 3 tablespoons sour cream
  • 1 large russet potato, baked until tender and diced
  • Salt and pepper to taste
  • ⅓ cup cooked bacon crumbles
  • ¼ cup green onion, minced
  1. In a heavy soup pot over medium-high heat, combine butter and onion; sauté 5 minutes.

  2. Add broth and diced white potatoes; bring to a boil. Reduce heat to medium; simmer 20 minutes, or until potatoes are very tender.

  3. Remove soup from heat. Working in batches, ladle into blender; pulse to purée. Return pureed to pot; add half-and-half. Heat on medium just until hot and bubbly. Whisk in cheese; stir until melted.

  4. Remove from heat; whisk in sour cream. Add diced baked potato, salt, and pepper. Ladle into bowls; garnish with bacon crumbles and green onion.

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