Becca's Baked Potatoe Soup

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 228.8
  • Total Fat: 10.6 g
  • Cholesterol: 32.4 mg
  • Sodium: 834.9 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 8.6 g

View full nutritional breakdown of Becca's Baked Potatoe Soup calories by ingredient
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So delicious your mouth will water. Takes some work to make so I only make it 3-4 times a year. It is worth the effort So delicious your mouth will water. Takes some work to make so I only make it 3-4 times a year. It is worth the effort
Number of Servings: 24


    10 medium baking potatoes
    16 slices of bacon
    1 medium red onion diced
    1 1/4 cups flour
    12 cups chicken broth
    4 cups half and half
    1/2 cup fresh parsley chopped
    3 garlic cloves minced
    3 tsp dried basil
    2 tsp salt
    2 tsp black pepper
    2 tsp hot sauce
    3 cups shredded colby jack cheese
    1 cup green onions


This is based on a double batch. I always freeze the left overs for later since it takes so long to make.


Wash potatoes and prick several times with a fork. Bake at 400 degrees for 1 hour or until done. Let cool. Peel potatoes and cut into cubes. Throw away the skins. In a large stock pot pour in all the chicken broth and turn on Medium heat turn down if it begins to boil. Cook bacon until crisp and remove from pan and crumble but save the drippings.Cook onion in bacon drippings stirring contantly until tender. Add flour to onion mixture stirring well. Cook 1 minute stirring constantly. Gradually add onion mixture to chicken broth. Use wisk to break up lumps. Cook over medium heat stirring constantly until mixture is thick and bubbly. Stir in potatoes, half and half, bacon crumbles and the rest of the ingredients. Bring to a simmer and cook uncovered for 10 minutes stirring occasionally (DO NOT BOIL). Stir in cheese and green onions. Cook until cheese is completely melted stirring often.

Serving Size: makes 24 1 and 1/2 cup servings

Number of Servings: 24

Recipe submitted by SparkPeople user RSPOON.

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Member Ratings For This Recipe

  • I made this for a church event with cornbread muffins and it was a hit!! It was worth the work! I substituted real bacon pieces (for salad) instead of frying bacon and it was awesome!! Will definitely make this again! - 11/2/12

    Reply from RSPOON (11/2/12)
    Thank you so much. It is a lot of work but man oh man is it yummy. I have also substituted turkey bacon instead of regular

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