Baked Potato Soup

I am a mom of two young adults with cystic fibrosis. I've always tried to disguise leftovers to make eating more interesting and enjoyable. Recently, my son told me his appetite has changed, and he gets bored easily, so the mounds of pasta and casseroles I'd have in the fridge for his midnight snacks were going untouched. This recipe came originally from a restaurant, and my kids always loved it. The restaurant in our area has closed recently, so I started making my own version, but beefing it up with more butter, cream cheese and half and half.

by Emma C.

Nutrition information

Servings: 4

Amount per serving

  • 810
  • 930mg
  • 24g
  • 486mg


  • 4 Tbsp butter
  • 4 Tbsp onion
  • 4 c whole milk
  • 4 oz cream cheese
  • 4 large baking potatoes
  • 1 c half and half
  • 1 tsp salt
  • 1/2 tsp fresh-cracked pepper
  • 4 slices of bacon
  • 2 Tbsp green onion
  • 1/2 c shredded cheese
  • Add All Ingredients

Recipe tips and notes

Tip from Suzanne Michel: Cooked, finely chopped vegetables such as carrots could be included for additional nutrients.


Step 1
Bake potatoes for 15 minutes.

Step 2
Cook bacon.

Step 3
Melt butter in saucepan.

Step 4
Add onions to the saucepan & sauté until transparent.

Step 5
Add milk and bring almost to a boil.

Step 6
Add cream cheese.

Step 7
Slice baked potatoes in half lengthwise and scoop inside into saucepan with a spoon. Leave chunky.

Step 8
Tear up 2 of the 4 potato skins into small bite-size pieces and mix into the pot.

Step 9
If soup looks too watery, using a potato masher, mash up some of the potato, but leave some chunks.

Step 10
Add salt & pepper.

Step 11
As soup cools, it will thicken up. Use the half and half to bring it to desired consistency.

Step 12
Add in or top with crumbled bacon, green onion and shredded cheese. For a large group, just keep adding more ingredients. This can stretch to feed lots of people.