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Cheesy Baked Potato Soup

Cheesy Baked Potato Soup

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1 Tbsp butter, melted
1/2 medium onion, chopped
1/4 cup (1/2 stick) butter
1/4 cup flour
2 cups half-and-half
1 can (14.5 oz.) chicken broth
3-4 slices Oscar Mayer Bacon
3 cups frozen southern-style hash brown potatoes
1/4 tsp nutmeg
Salt and pepper to taste
1 cup (8 oz.) Kraft Fancy Shredded Sharp Cheddar Cheese
Chives (optional)
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Let's Make It
Saute onion in the 1 tablespoon melted butter. Set aside. In a 3 quart pot over medium heat, melt butter and whisk in flour. Cook for 3 minutes, stirring constantly. Slowly whisk in the half-and-half, (making a roux). Stir in the chicken broth. Simmer for 20 minutes, stirring frequently.
Crisply cook bacon, cool and break into bite-size pieces (reserve drippings). Set aside.
Add the hash browns and onion to the soup base. Cook over low heat, stir occasionally until potatoes are tender, about 15-20 minutes. The soup should be thickened by now. Stir in the bacon pieces and drippings, (which provides extra flavor). Remove from heat.
Add the nutmeg, salt and pepper. Mix in the cheddar cheese. Stir until cheese is melted and soup is velvety. Ladle into bowls. Garnish with chives if desired.
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