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Recipe courtesy of Sandra Lee

Cheddar Cheese Baked Potato Soup

  • Level: Easy
  • Yield: 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    127
    Total Fat
    7
    Saturated Fat
    3
    Carbohydrates
    13
    Dietary Fiber
    1
    Sugar
    0
    Protein
    6
    Cholesterol
    14
    Sodium
    430
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
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Ingredients

1 baking potato

2 (10-ounce) cans Cheddar cheese soup

2 1/2 cups low-sodium chicken stock

1/4 cup real bacon pieces

Sour cream, for garnish

Green onion, finely chopped, optional for garnish

Directions

  1. Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.
  2. When potato is cool, cut into 1/2-inch cubes.
  3. Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.
  4. Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.
Show: Semi-Homemade Cooking
Episode: Easy Elegance

Categories:

Easy Appetizer Appetizer Easy Side Dish Recipes Side Dish Potato Soup Vegetable Soup Potato Soup Baked Potato American

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59 Reviews
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TaurusChef

To really improve the health aspect of this decadent soup and to make it more veggie friendly made these changes: NO point in using chicken stock—adds fat and sodium; so used veggie stock (that way my vegetarian friends can eat!) omit bacon bits (too fatty) and instead add caramelized onions! Think about it—lovely smoky flavor with no added fat! The mixture of the caramelized onions on the sour cream, out of this world! <br /><br />Every bite so good; also to make it fancier added to the cheddar soup part real Shredded cheddar and Monterey jack—all in all still decadent but much better than original recipe! Enjoy!<br /><br /><br />Cheddar Cheese Baked Potato Soup<br /><br /><br /><br /><br />Ingredients<br /><br />1 baking potato<br />2 (10-ounce) cans Cheddar cheese soup<br />Shredded cheddar and Monterey jack<br /><br />2 1/2 cups veggie or “No-chicken” stock<br /><br />Sour cream, for garnish<br />Green onion, finely chopped, optional for garnish<br />Caramelized onions

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