Yummy Baked Potato Soup

I have cystic fibrosis and have spent the last 10 of my 30 years trying to perfect the best potato soup! A big pot of this for lunch every day...and I can put on 5 pounds easily.

By: Christina S.

Nutrition information

Servings: 6

Amount per serving

  • 640
  • 820mg
  • 18g
  • 285mg


  • 1/2 lb bacon
  • 1/2 c chopped celery
  • 1/2 c chopped onion
  • 1/2 c chopped carrots
  • 4 Tbsp all-purpose flour
  • 2 c chicken broth
  • 2 c whole milk
  • 1/2 c heavy whipping cream
  • 12 chopped russet potatoes
  • 1 c shredded sharp cheddar cheese
  • 1 Tbsp butter
  • Sour cream, salt, pepper to taste


Step 1
Fry bacon in a skillet and place on paper towel to drain.

Step 2
Preserve 2 tablespoons of bacon grease in skillet.

Step 3
Add celery, carrot, butter and onion to skillet and sauté for about 5 minutes or until they soften.

Step 4
Add flour and stir.

Step 5
Whisk in broth, heavy whipping cream and milk.

Step 6
Add potatoes and bring to a boil.

Step 7
Reduce heat and simmer for about 20 minutes or until potatoes are tender.

Step 8
Add cheese and stir.

Step 9
Season as desired with salt and pepper.

Step 10
Add garnish as desired with crumbled bacon, sour cream, and extra cheddar cheese.