Best Quick Baked Potato Soup Recipes

QUICK MICROWAVE-BAKED POTATO SOUP

Quick Microwave-Baked Potato Soup image

Get delicious loaded baked potato flavor with our Quick Microwave-Baked Potato Soup. Our Quick Microwave-Baked Potato Soup is creamy, easy and cheesy.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings, about 1 cup each

Number Of Ingredients 8

Ingredients

1 lb. baking potatoes (about 3), cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
1/2 tsp. onion powder
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
1 green onion, sliced, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth, milk and onion powder. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
Reserve 2 Tbsp. each bacon and cheese, and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
Serve soup topped with reserved bacon, cheese, onions and sour cream.

Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 490 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 5 g, Protein 13 g

QUICK BAKED POTATO SOUP

Quick Baked Potato Soup image

"A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that's become a winter favorite," recalls Kristi Teague of Southside, Tennessee. "A dash of hot sauce a little basil give it special flavor."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4-5 servings.

Number Of Ingredients 13

Ingredients

3 bacon strips, diced
1 small onion, chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large potatoes, baked, peeled and cubed (about 2 cups)
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded cheddar cheese
Minced fresh parsley

Steps:

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Nutrition Facts : Calories 290 calories, Fat 13g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 1166mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

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