Baked Potato and Bacon Soup

Baked Potato and Bacon Soup Recipe
Photo: Oxmoor House
This warm and comforting potato and bacon soup is a delicious choice for a crisp fall evening. This kid-friendly soup is also gluten-free.


9 cups (serving size: 1 cup soup, about 1 teaspoon bacon, about 1 tablespoon cheese, and about 1 tablespoon green onions)

Recipe from

Oxmoor House

Nutritional Information

Calories 235
Fat 7.4 g
Satfat 3.3 g
Monofat 2.9 g
Polyfat 0.6 g
Protein 10.2 g
Carbohydrate 32 g
Fiber 3.6 g
Cholesterol 19 mg
Iron 1.2 mg
Sodium 422 mg
Calcium 213 mg


2 1/2 pounds baking potatoes
4 bacon slices
2 1/4 cups chopped onion
1/2 teaspoon salt
3 garlic cloves, minced
1 bay leaf
3 3/4 cups 1% low-fat milk
1/2 teaspoon black pepper
1 1/2 cups fat-free, lower-sodium chicken broth {Check for Gluten}
2 tablespoons chopped fresh parsley (optional)
1/2 cup sliced green onions
1/2 cup (2 1/2 ounces) finely shredded reduced-fat sharp cheddar cheese


1. Preheat oven to 400°.

2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.

3. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; sauté minutes. Add salt, garlic, and bay leaf; sauté 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Discard bay leaf. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Nancy Hughes,

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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