SUE'S CREAM OF BAKED POTATO SOUP

Sue's Cream of Baked Potato Soup image

With a garnish of shredded cheese and crumbled cooked bacon, this rich, velvety soup feels like something you'd get at a restaurant. Serve it with crusty bread and a crisp salad. -Sue Shepard, Terrytown, Louisiana

Provided by Taste of Home

Categories Lunch

Time 1h35m

Yield 7 servings.

Number Of Ingredients 13

Ingredients

3 medium potatoes
6 bacon strips, chopped
1 large onion, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (5 ounces) evaporated milk
1 package (8 ounces) process cheese (Velveeta), cubed
1 cup 2% milk
1/4 cup butter, cubed
1 teaspoon dried basil
1/8 teaspoon pepper
Shredded cheddar cheese

Steps:

Scrub and pierce potatoes. Bake at 400° for 50-60 minutes or until tender., Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Set aside bacon., Saute onion in drippings until tender. Add garlic; cook 1 minutes longer. Stir in the broth, soup and evaporated milk. Bring to a gentle boil. Remove pulp from potatoes; stir into soup mixture. Discard potato shells., Cool slightly. In a blender, process half of the soup until smooth. Return to pan. Add the process cheese, 2% milk, butter, basil and pepper; cook and stir until cheese is melted. Sprinkle servings with cheddar cheese and bacon.

Nutrition Facts : Calories 381 calories, Fat 25g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1191mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.