Baked Potato Soup



Serving size

about 2 cups
90 Minutes

This recipe can be multiplied and makes great leftovers.

Baked Potato Soup


2 pound Idaho potatoes
2 slice raw Bacon
4 large Green onions
2 cup 2% milk
1/2 cup Water
1/2 cup Reduced fat buttermilk
1 to taste Black pepper
3 ounce Reduced fat cheddar cheese (shredded)


Preheat the oven to 325°F.

Wrap the potatoes in foil and place in the preheated oven.

Place the bacon in a pan and place the pan in the oven. Cook on one side for about 10 minutes and turn the bacon. Cook on the other side for 10 minutes. Remove the pan from the oven and place the bacon on a paper towel to drain.

Slice the white part off of the green onion and reserve the green parts for later (put them in the refrigerator). Place them in the pan with the rendered fat from the bacon and return the pan to the oven.

Roast the onions for about 15 minutes. Toss once or twice.

Remove the green onions from the oven and place on the paper towel with the bacon to cool.

When the bacon and onions are cool, cut them into small dice.

Place them back in the pan with the bacon fat.

When the potatoes are done (about an hour) remove them from the oven and let them cool.

Slice the potatoes in half and scoop out the flesh. Add it to the pan.

Coarsely chop the potato skin into about 1/4 inch pieces. Add the potato skin to the pan.

Add the milk, water, buttermilk, and pepper to the pan.

Slice the tops of the green onions crosswise. Add them to the soup and stir until well blended.

Reheat gently over medium heat.

Serve the soup topped with the shredded cheese.

Serve this recipe with one of these vegetable side dishes.

Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…

Iceberg Wedge Salad with Blue Cheese Dressing

Place the lettuce on a plate and top with the pecans and blue cheese dressing.

Mushroom Salad

Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.

Zucchini Salad

Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Baked potatoes are great and soup is great. Baked potatoes with bacon are great and soup with cheese is great. Put them all together and you’ve got an amazing soup. This soup makes the perfect main course meal: a healthy, fiber-filled starch and a bit of protein in the bacon and cheese. Pair it up with a great side salad and you have the perfect winter meal.

"Poverty is a dish best served with Potato Soup."

Stanley Victor Paskavich