Baked potato soup

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I use the Pampered Chef recipe with a few changes, very fast and very good.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners


4-6 medium potatoes baked (I use my PC dutch oven and cook the night before usually or left over ones from the grill are perfect), skins removed and chopped in pieces.

bacon pieces from the salad aisle, bout 1/4 cup but use as much as you want

1-2 tsp oil
6 cups water
4-5 chicken bouillon cubes
1/2 cup green onions chopped with tops thinly sliced
1-1/2 cups milk or whipping cream
1 tsp garlic minced, I use that out of the jar
1/2 to 3/4 tsp celery salt, to your taste
1/4 tsp ground black pepper
1 cup light sour cream
1/2 cup shredded cheddar cheese (I probably use more)


Put oil in stock pot and cook the salad bacon till bubbles. Take the bacon out and put on paper towel. Cook garlic in the oil for just a minute and then throw in the water, bouillon (I usually crush it up), milk, celery salt, pepper, potatoes, green onions in the pot. Just stir it all up, heat all the way through and throw the bacon back in, add the sour cream and cheese.

I usually add the celery salt last when throwing all the ingredients in the pot at the first, just taste the mix even though cold to make sure it is how I want it.


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