Special Diet Information

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

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

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

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


"Poverty is a dish best served with Potato Soup." -Stanley Victor Paskavich

The refrigerator light goes on...

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.


Baked Potato Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 75 Minutes

This recipe can be multiplied and makes great leftovers.

Serve with Healthy Caesar Salad or Iceberg Wedge Salad with Blue Cheese Dressing or Zucchini Salad or Mushroom Salad.

Baked Potato Soup


Preheat the oven to 325°F.

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

Place the bacon in a large skillet and place the pan over medium high heat.

Cook on one side for about 8 minutes and turn the bacon.

Cook on the other side for 8 minutes.

Remove from the pan 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 reduce the heat to medium.

Cook for about 10 minutes.  Stir frequently.

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.

Mash with a potato masher or the back of a fork so that the soup is smoother but still very chunky.

Serve the soup topped with the shredded cheese.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 385 Calories from Fat 108
% Daily Value
Total Fat 12g 15%
    Saturated Fat 6g 30%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 38mg 13%
Sodium 343mg 15%
Total Carbohydrates 50g 18%
    Dietary Fiber 3g 10%
    Sugars 9g
Protein 17g
Vitamin K 56mcg