America's Best Baked Potato Soup


(2 votes) 4 2

This soup won the award in 1997 for the absolute best potato soup.

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  • 5 Medium baking potatoes
  • 8 Slices bacon
  • 1 C. sweet onions -- chopped
  • 2/3 C. all-purpose flour
  • 6 C. chicken broth
  • 2 C. half and half
  • 1/4 C. fresh parsley -- chopped
  • 1 1/2 tsp. garlic -- minced
  • 1 1/2 tsp. dried basil
  • 1 tsp. salt
  • 1 tsp. coarsely ground pepper
  • 1/2 tsp. hot sauce
  • 1 3/4 C. shredded cheddar cheese -- divided
  • 1 C. green onions, sliced -- divided
  • 1/4 C. fresh parsley -- chopped

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Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; let cool. Peel potatoes, and slice crosswise. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in 1 C. cheese and 1/4 C. green onions. Cook until cheese melts, stirring often. Serving Size: 12.

Recipe By : America's Best Recipes 1997

Reviews (3)

  • I absolutely love this receipe. I did do my potatoes different then what the receipe called for. Instead of baking them I cut then into 1/2 inch cubes and boiled them and I didnt add the hot sauce otherwise I followed the receipe and it turned out great!

    Flag as inappropriate Tdeering  |  September 14, 2012

  • I loved this recipe. There was not a garlic flavor to it at all, so those who are not a big fan of garlic flavor need not worry. I must have missed though what it said to do with the bacon after you crumble it up. I put it on top after put in bowls along with cheese, parsley, and green onions.

    Flag as inappropriate tmassey12  |  January 26, 2011

  • I made a few adjustments and the whole recipe is quick and easy. I left out the garlic (not a garlic lover), the hot sauce and the cheese and in place I added about 1/4 cup white horseradish. (more or less to taste). I had a delicious potato horseradish soup at a restaurant and tried other recipes, and this one came the closest to that taste.

    Flag as inappropriate mamas  |  October 29, 2008

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