Baked Potato Soup V

AWESOME! I served this for Bunko and the ladies all loved it and asked for the recipe! The first batch I made I followed recipe exactly except for leaving out the bacon cuz we have a vegetarian in our group, and made some changes for the 2nd batch which made it even better (I think!). I reduced the milk to 3 cups whole, 2 cups 1% (cuz that's what we have on hand), and 1 cup chicken broth. (Because the soup is so darned thick and extremely rich!) I also sauteed 1 finely minced carrot for a minute or two, then added 1 minced onion and 1 minced celery stalk til all was soft and tender, then put in a minced garlic clove and sauteed for about another minute. Pureed the entire thing in my Cuisinart and stirred it into the soup along with the cheese, et al. Gave it even MORE flavor--totally over the top! I then ended up stirring the two batches together and dumping the entire thing in my crock pot! I put chopped green onion, bacon, cheese and sour cream in little bowls for everyone to top as they wanted. Yum!

Excellent soup. I used non-fat milk, lower fat cheese and light sour cream. And I kept adding milk to it to thin it out during cooking (definitely no need for whole milk.) I added more black pepper, no salt (didn't need it) and used real bacon pieces. I also cut up about half the potatoes into chunks and the rest I chopped more finely. Thanks so much for sharing this recipe! It's a keeper.

This was excellent, everyone loved it. I only made minor changes - 6 spuds instead of 9 and I slightly undercooked them in the microwave and then cut them into small hunks when cooled. Then once I had the soup base thickened, I threw it all in the crockpot for several hours on low until the potatoes were totally cooked.

Wonderful recipe for people new to making soup. It's also an easy recipe to accomodate to your tastes. I'm a vegetarian, so I took out the bacon. I also substituted vidalia onions for green onions and replaced the whole milk with skim. You can try soy bacon bits, but I find they become soggy. Also try adding chopped potato skins (it has all the nutrients) to the soup to make it chunkier, or add milk continuously to thin it out. Even though I now need a full membership to the local gym due to this soup, it's worth it. Thanks!

Thanks for posting such an easy recipe. I have made this twice, and I've made the following changes.....I added a can of golden mushroom soup (plus a can of water) I substitued chives for green onions, and I doubled the bacon. Delicioso! ++++++++++++++ p.s. I have also made a lower-fat version using a combination of Butter and Olive Oil for the butter, 1% milk for the whole milk, and substituting canadian bacon for bacon. I also used 8 oz. fat free cream cheese and 2 cups of beef broth to substitute for sour cream and substituted laughing cow light cheese (3 triangles of the garlic/herb flavor) for the shredded cheddar......just as good, and maybe better!!

THIS is REALLY GREAT!!! I baked Yukon Gold potatoes in the oven for 1 hour..then proceeded with the recipe.. TO DO ahead... follow the instructions until stirring in the sour cream... REFRIGERATE ....When ready to serve, heat potato soup.. THEN stir in the sour cream.. I also had the bacon, additional scallions, and shredded cheese on the side ....YUM!!!

This soup is wonderful. I have tried many recipes, but this one is JUST right. I reduced the fat a bit by using reduced fat sour cream, using skim milk rather than whole milk, reduced the cheddar cheese to about 6 ounces, and only used 1/2 cup flour. It tasted just like restaurant potato soup.

This recipe turned out way too thick. I added extra milk but think that if I make this one again I will try chicken broth. The extra milk made it to rich.

This recipe was super easy and tasted great! I modified it a little by using skim milk and fat free sour cream, but it still tasted rich and creamy.

Excellent soup! Although to make it even yummier, I used real bacon and tripled the bacon, green onion and cheese. Also- I baked the potatoes in the oven. Additionally, I did not add any salt to the soup as the bacon provided the sodium.

I have made this recipe 10 plus times. People go crazy over this because it is both a gourmet and comfort food. I always double the recipe and freeze 1/2 in a zip lock. The most important key in this recipe as another reviewer mentioned is to sub out 1 or 2 of the six cups of milk with a cup(s) of chicken broth. It sets this soup over the top. Otherwise it is just too rich. I add garlic and chopped carrots to this recipe which add color and flavor. Also, the other trick is to pour in the milk/broth slowly to give it time to thicken. Thanks for a GREAT recipe!

I had a a little more than half of a bag of organic red potatoes I needed to use or lose. Perfect time to make potato soup. Because I'm watching my weight/carb count, I used mostly organic chicken broth in place of the milk (1/4 cup of fat free half-n-half was plenty and I used a one-32 ounce carton of broth), turkey bacon in place of the real bacon and I cut the cheese and sour cream by at least half. I added chives, garlic and onion to my potato soup, too, for more flavor. That's not reflective of the recipe, it's just something to lighten it up for me and make the recipe more personal. If you are short on time, the potatoes and broth can go into your crockpot and cook away on high for a couple hours until the potatoes are fork tender. Then, you either mash it with a potato masher (for a chunkier soup) or puree it with a immersion blender (for a thinner soup) and add all your bacon bits, onions, cheese and sour cream before serving. The great thing about potato soup is it's super bendable to whatever your dietary/budget needs or time restraints are.

it came out very thick, it is perfect for my family, I love soup but it's difficult for my 2 year old to eat, she actually ate this with her spoon

This is just the best soup. I've been making it for years and just now got around to reviewing and taking a photo of it. I usually use 2% milk instead of whole milk and I think I've even made it with skim, but we like the 2% version. It's still rich and thick, but with less fat than whole milk. Otherwise, this soup is perfect as is! Serve this with a salad for a satisfying meal.

Great recipe!! The only things i did different was I cut the recipe in half, I used cream cheese instead of sour cream and I add a little bit more milk. Mmmmm, Baked Potato Soup!! Will keep and make again!

Loved it!!! I made this for my fiance and my two kids and they ate every bit! I of course did things a little different because I am the type that doesnt EVER follow directions - I tend to make recipes my own and more simple. I cut a good amount of the sour cream, a few table spoons was enough. I cut out ALOT of the flour and made a roux when I cooked the bacon and onion together while boiling the potatos in chicken broth. I also used alot of bacon because my kids love it! Sprinkled some cheese on top instead of adding into it! WE LOVED IT! Will make again and again and again!

Loved this soup! Potato soup is a favorite and this recipe made it just the way I like it. It was actually my first foray into making a homemade soup and it turned out wonderfully...the husband gave it a hearty thumbs up! Will definitely be adding it permanently to the recipe box at my house.

Love, Love, Love potato soup! Espescially with all of these added goodies. However, I have always used a chicken stock and fat free half-n-half mixture. It cuts fat, but I still use a butter/EVOO mixture w/ flour to thicken and I promise you cannot tell a difference. Also, another trick I use (which some of you may cringe about) are using frozen cubed potatoes instead of prepping the taters myself. Again, I promise no one will be able to tell the difference. I just thaw them (or even microwave them for a few minutes) and then saute' them for just a bit w/ some garlic and onions. Then sprinkle flour and add liquids. It helps in the thickening process! A great bowl of comfort!!!

I absolutely LOVE IT! I ended up putting aside 3 of the potatoes, cubed and cooked them so I would have some chunks of potato in the soup, it also helped to thin the soup a bit, as it is very thick. The best tasting soup EVER! Don't forget to garnish with some leftover green onion, cheese, bacon bits and a dab of sour cream in the middle, YUMMY and looks beautiful. My kids loved it as well.

i first cooked this soup for a group of friends, not quite sure if it would go over well. It turned out to be a GREAT success, and there were no leftovers to be had (which caused much complaining among those who were too polite to rush the pot for seconds). Thanks!

Excellent!!! Added all the ingredients in without keeping any for topping and it was delicious!

Boiled the potato and cut into chunks. Used 2% milk and real bacon. Added more pepper. Next time, I'm thinking of adding some rosemary, thyme, or sage to the mix.

I made adjustments to the original recipe, or I would have probably given this the full five stars. Making a half batch, I used 1 1/2 c skim milk and originally 2 c vegetable broth. Having put in everything but the sour cream and cheese, I then put this in the crock pot on low for about 4 hours, then added the cheese - and this could still use another c vegetable broth or milk to thin it out. I'm sure that with the original recipe, the rich thickness of the soup is part of its tremendous appeal... it's just a bit too much for me. Otherwise, thanks much for an awesome starter - this will definitely be kept around for future use!

I took the other reviews into consideration before making this recipe, and I'm glad I did. I used real bacon, low fat sour cream, 5 cups of fat free milk and 1 cup chicken broth, and did not add any salt. I also baked the potatoes in the oven after lightly coating them with olive oil and a little salt. It retains the nutrients better, and after scooping out the potato out of them, I cut up about half of the skins and added them to the mixture. Hence..with the bacon and skins, no salt necessary. It will be sure to be a huge hit at the superbowl party today! Thank you!

Yummy absolute delicious! I halved the recipe and left out the bacon since I didn't have any. Used lite sour cream and 2% milk. Added a little extra on the green onions because I like them! Was very thick but I liked that!

Wonderful recipe. I placed the potatoes in the oven for 40 min instead of the micro. And added more green onions.

Super creamy and good! I halved the recipe, used 2 cups 2% milk and 1 cup fat-free half and half and it was thick, rich and delicious. Even my husband who adores this soup in restaurants loved this version.

I love it! it was very easy to make. I only made a few changes I use real bacon and sauteed my green onion.

This is a time consuming recipie and also makes a mess of the kitchen. The overall soup is tasty- however, it seems like it is missing something. This is a recipie that makes ALOT of soup. You will have lots of leftovers. The soup is also EXTREMELY thick! I recommend serving this in a bread bowl on a snowy day.

YUM!

Although I did not follow the instructions at all for this recipe, I loved the concept and combination of ingredients. Awesome soup!

This was very good. Only reason I gave it 4 stars instead of 5 is that it was too thick--even though I added extra milk at the end. Also, I cut the recipe down to 4 servings instead of 12. I see other reviewers added chicken broth instead of milk. Another alternative maybe would be to cut the thickening agent in half.

All 4 family members loved the recipe. I used low fat cheese, skim milk and substituted plain yogurt for the sour cream. It was quite rich and yummy with all of these substitutions. I did thin it with some chicken broth reconstituted from a powder. It worked well.

I made so many changes to this recipe, that it's hard for me to rate the original one. I thought the original recipe would lack in flavor and there were too many potatos. Here is what I did. I used 3 large potatoes, I blanched them until they were half cooked, then cubed them.. so they would cook the rest of the way in the liquid. I used 3 cups of milk, and between 1-2 cups chicken broth. Milk alone would be too bland. I cooked one small yellow onion in the butter before adding liquids. I only used a few tbsps of butter. I used at least 1/2 tsp salt and 1/4 tsp pepper, I kept tasting it and adding more. I stirred a few tbsps only of sour cream in at the end, and I think the bacon gives great flavor. My batch made enough for 4-6 dinner sized servings. This recipe has potential, but I did a lot of tweaking.

This soup is delicious and very filling. Everyone absolutely loved it. I look forward to making this again and again. Thank you for a wonderful recipe!

This is a very good soup recipe! My son just ate it and loved it. I use fat free milk though and it still worked out really well. Very good recipe.

I used skim milk and omitted the sour cream, and it was still really thick and rich. I also added some rosemary.

More like 4.5 stars, Very rich soup. I made a few modifications; used only 1/2 the amount of potatoes mine were very big, used about 4 cups milk and 2 cups chicken broth, used real bacon and cooked some onion and garlic with the butter. Overall very good, rich and filling so serve with a nice green salad so you don't feel so guilty about eating it :)

This is an absolutely FANTASTIC recipe! It's easy to make and really delicious just the way it is. The possible additions are as numerous as your taste buds: steamed broccoli, sauteed mushrooms, pretty much anything you would put on a baked potato. Yum!!

Totally delicious! I put in extra bacon and cooked the green onions a little before adding the milk. Also I gradually added an entire can of chicken broth to thin it out (I needed to add even more when I reheated it). Thanks for the recipe!

This should be re-named HEAVENLY POTATO SOUP! It is the closest thing to Houlihan's I've found, which is my all time favorite! I used skim milk & cut back on the roux part of the recipe too so that it wouldn't be too too thick. It turned out GR8! Try it~ you're gonna like it if you like chunky potato soup....

I wanted to LOVE this, but it was just ok for us. I followed the recipe, though I did use 1% milk in place of whole. It was VERY gluey (I'm guessing due to variances in potato size?). I ended up adding quite a bit of chicken broth to even out the consistency. Mr. LTH enjoyed it and deemed it *substantial* enough for him to count as a meal (w/home made bread), though we never ended up eating the leftovers, so that kind of speaks for itself. Thank you for the recipe!

This recipe is declicious and easy. I made some alterations from other viewers. I only used 5 Cups of milk and added 1 Cup of chicken broth. It still came out a little too thick. I think I will try to use 1% milk next time to reduce the fat content.

Every bit as good as in our favorite restaurant. And easy too. I did thin it a little with chicken broth.

This is a very rich filling soup with good flavor. I suggest having something lite to eat on the side and iced tea. It does taste like a decked out baked potato. Thankyou for the recipe :)

This soup was easy to make & came out great! I followed the advice of others & used 1/2 cup butter, a little over 1/2 cup flour, skim milk, & reduced fat cheddar cheese & it was still really great. I also added red pepper & made the sour cream optional. It was even better the 2nd day. I will make this again!

Yummm! Changes I made: Bolied potatoes, smashed half, left the other half cubed, much faster and easier. Added more S&P, garlic powder, and onion powder with butter and flour. Turned out perfect...not too thick. Will make again and again.

Wonderfully delicious! I did saute some celery, onion and garlic in some butter before I made the roux. Other than that followed the recipe. It was simple and pretty quick to prepare. I know I'll be making this alot through the cold winter months. Thanks for sharing.

This is the best potato soup I've ever had. After making this, I swore off every other potato soup recipe I have. This is fabulous and it's so easy to make! I made a double batch so we could re-heat it and have it several times during the week.

Thisis one of the best potato soups I have ever had. It is a bit thick so I added a little extra milk at the end. Excellent!

Made w allvegan substitutes and was awesome!!

I'm giving this 4 stars because I made some changes after reading other reviews. I baked 8 potatoes in the oven the day prior to making the soup. I scooped the potatoes out and left 4 shells-I figured I could make twice-baked potatoes with any extra potatoes. I didn't peel them. I made the soup with 1/2c butter, 1/2 cup flour, 2 c chicken broth, 4 cups 2% milk. I made the soup portion and threw in some garlic salt and dried diced onion. The potatoes I just threw in until it was the thickness my husband and I like. I added a large spoonful of sour cream at the end. This was really good. The husband had the soup with just crackers, I had it with crumbled bacon and cheese. This could easily be adapted to make chicken corn chowder and things like that. Thanks!

Its a good base, wish I would've read the reviews sooner. Although I halved the recipe I still ended up using a whole quart of milk and still needed chicken stock. Made better Mashed Potatoes than soup. Rather tasteless too. I won't be using this recipe again.

Oh god we loved this soup!!!..although I think I added real bacon and will try the bacon bits next time cause the real bacon gets kind of greasy!! but wow this would be a great sunday dinner and it makes great leftovers!!!

This was excellent. I made it as stated except used about 1/4 tsp onion powder rather than the green onions and double the pepper because I like my potato soup with a nice peppery flavor. Only reason I didn't give it 5* was because it turned out a bit too thick. Next time I will reduce the flour a little bit.

I love this soup! I've made it with low-fat yogurt in place of the sour cream to cut calories, and I don't bother with whole milk. I also am way too lazy to scoop the insides of the potatoes out, so I just chop them bite-sized with the skins on and dump in - it's delicious!

I made this recipe for a family contest for the best comfort food. This recipe won in a land slid. We made the recipe as is but then put toppings on the side for each person to top as they saw fit. Along with the cheese and bacon we also used salsa, sour cream, and jalapanoes. We made the recipe in advance and then froze a container of it. It was just as good defrosted. We plan to make the recipe again.

Fantastic soup. Had last minute company coming for dinner with no time to shop so needed to make something with what I had on hand. Followed ideas and used half milk/half vegi broth. Also used my summer time trick. Baked the potatoes in the oven. Cut each in half and inserted a couple of garlic cloves. Wrapped in foil and baked. (Who said garlic mashhed were the only way to go) Great flavor. Thanks TLNATION for this great recipe.

Absolutely delicious!!! Addded more cheese and bacon and used 2 cups of half and half with 4 cups of milk.

Very tasty, thick soup. Very filling! Will definitely make again. Used fresh cooked crumbled bacon in place of bacon bits.

This was a delicious soup - loved by the whole family! I used a package of pre-cooked Hormel bacon, threw in all of the cheese & most of the onions, and used 1% milk. It made a huge amount for our family of 5 - I will make it again soon!

This was delicious! I used less potatoes as recommended by other reviews and I used regular bacon instead of bacon bits.

I added about two cups of chicken broth at the end. (Also added chicken broth when reheating the next day). Also added garlic powder and cayenne pepper. It was awesome! Guests raved that it was the best potato soup they ever had. Entire family loved it! Bake the potatoes in the oven. It smells better.

This soup is wonderful! I didn't have whole milk or green onions. I used skim milk and half a cup of sweet yellow onion. The soup was still very thick with the skim milk.

I think I used too much flour and not enough cheese. My daughter liked it, she put more cheese in it. I will try it again and see if it was just me that messed it up. ( It probably is me) Lol.

This recipe was good, and my husband especially loved it, but it was just okay for me. I baked the nine potatoes that the recipe called for and then just stopped adding them when I reached the consistency I was looking for. The first time I made it I used nine potatoes, the second time I only used six and a half.

This was an easy recipe to make and it tasted great! This is the best home-made potatoe soup I have ever had.

This is so good! I left out the bacon for my vegetarian daughter but replaced the salt with bacon salt for that smoky flavor. Will definitely make this again!

Made exactly as written and it was so good! Great comfort food.

The flavor of this soup is excellent, however, a bit too thick for me and I only used 6 potatoes. I can't imagine 9 and I even added some chicken broth cuz I could see it coming. I did use reduced fat sour cream and milk. Almost like eating mashed potatoes. This is easily fixed so because of the flavor and ease of this recipe I would make it again and adjust some things to compensate for the thickness issue.

This was awesome even with skim milk and low fat sour cream. A big hit at my Super Bowl party!!

Excellent! Loved it and I did cut it in half and it was perfect!

Wow! What a delicious recipe. I did use 1'/. Milk instead of whole and fat free sour cream, added extra pepper since we like zing, a little onion salt and parsley..perfect for our cold fall days in the great Northwest. This will definitely be a fall and winter staple in our home.

I gave this recipe a 5 star rating because its a great starter recipe. Taking the advice of other users I fried bacon to start, then used the bacon grease to sautee carrot, celery, onions and garlic. I also used a french onion sour cream and added that to the soup once the recipe calls for it. All in all this came out AMAZING!!!

Delicious! Made this for lunch for company today because of the picture on the main page. Was fast and easy to prepare and tastes fantastic! Our company even asked for the recipe. I made it with skim milk and low fat sour cream and it was still very thick and rich. I did substitute some broth for a bit of the milk like what was previously suggested. I may even add a little more milk to it to make it a little thinner. This recipe is a keeper for sure!

Yum, yum, yum! This was so easy and super delicious. I had to thin it out a little, but otherwise perfect!

My whole family loved this soup. I gave it 4 stars only because I made some changes, 5 stars for taste...definitely a keeper! I used 6 lg. potatoes (microwaved, cooled slightly and peeled. Broke up with pastry blender.) Melt 1/2 c. margarine & add 1/2 c. flour & 2 T. bacon drippings. Stir in 6 c. milk (2 c. at a time) until well blended. Stir in potatoes, 1 tsp. salt, 1/2 tsp. pepper, 16 oz. pkg. of cooked and crumbled bacon, and 10 oz. shredded cheddar cheese; heat through. Add 1 c. sour cream; heat through. I topped bowls with the remaining 2 oz. of a 12 oz. bag of shredded cheese and chopped green onion. Wonderful soup and it wasn't to thick.

Love love love this soup. Is so thick though next time I make i'm going to leave out the thickening agent and see how it goes.

This is incredibly rich and a filling meal by itself. I used a mixture of Russets and Yukon Gold potatoes because I like the creaminess Yukons add to the soup. I used 6 cups of 1% milk instead of whole to cut the fat and the Yukons replaced the creaminess the whole milk added. Instead of mixing the green onions, chives, bacon and cheese into the soup, I served the toppings on the side and let everyone add as they want. Other suggested toppings: blue cheese, chili, hot sauce, and sauted mushrooms.

i make this all the time with no changes. my family ABSOLUTELY LOVES this stuff. when i have guests over, i make it for 18 servings, which usually comes out really thick, and then i just add hot chicken broth after the soup is finished cooking to warm the soup back up for everyone and to thin it.

This is fantastic. So easy and tastes just like soup at your favorite restaurant. Many of the reviews say that the soup is too thick and they had to additional milk or broth, but I just used skim milk and fat free sour cream and it made it the perfect consistancy. I highly recommend this recipe.

I used about a dozen small red potatoes and halved the recipe. Also, I'm a bit of a calorie counter, so I used 2% milk, fat free sour cream and low fat cheese, and it was still excellent. I also used 6 slices of crumbled bacon instead of bacon bits. Wonderful on a cold winter night! I think next time I would experiment with broccoli!

This was a good soup and easy to make! I cut the recipe in half, since I live alone, and always make meals ahead of time to eat during the week, so the leftovers will be welcome! I made a few changes, namely to lower fat content. Since I used salted sweet cream butter, I omitted the salt and used fat free sour cream and 1% milk instead of whole milk. I also used Butterball thin and crispy turkey bacon instead of actual bacon, and it doesn't taste like I messed anything up. Also, I didn't have scallions, so I just diced up a handful of chives and threw them into the pot. Tasted marvelous, if I do say so myself. Thanks for the great recipe.

What a fantastic recipe!! I have to admit that I changed a little as I went along. I used 1% milk instead of whole, to cut fat, and it was still fantastic! I also used real bacon (prefer the flavor to bacon bits), and at the end, while tasting, I decided not to add any sour cream into the pot, but only to garnish/top my own portion! If you like Stuart Anderson's Black Angus's Baked Potato Soup, you'll love this!!

So good! I took it to a party and everyone loved it!

This soup may be heavy....and not so good for you....but it is SO worth every mouthful. It tastes exactly like somebody liquified the best baked potato ever made. You will never go back to any other potato soup recipe again.

Thick and yummy! I did use real bacon and added the bacon grease into the soup.

Made this last night. Downsized to 3 servings and followed the recipe exactly except baked the potatoes in the oven rather than the microwave. Also forgot to get Bacon bits at the store, so didnot add those. Came out extreemely thick so had to add additional milk. Wife said it was 'alright' but I did not like it at all. Will definitly not be makeing it again.

This is the best potato soup recipe. It's just like the soup they have at Houlihan's Restaurant. I used half and half instead of milk to make it richer, though I probably wouldn't have had to. Excellent Tammy!

Baked potato soup was absolutely delicious! I made a few minor changes... instead of cooking the potatoes in the microwave I peeled and quartered them, then boiled them for 10min on the stove (Cooking them in the microwave THEN scooping out the flesh seemed too time-consuming). Then I mashed them leaving them a little lumpy. Also, instead of using bacon bits I cut strips of uncooked bacon into small sections then fried them on the stove. *When reheating leftover soup ---> Adding a dash of half & half or milk before microwaving or reheating on a stovetop gives it a more soup-like consistency because after being refrigerated it thickens up* I personally think it tasted better the second day :-*

YUMM!! I used fat free sour cream and skim milk to cut down on some of the calories as well.

Very good! I followed some other instructions. I cut down on the roux to 1/2 cup each of butter and flour. I used 1/2 chicken broth and 1/2 milk, and added 1/2 tsp each of onion and garlic powder. I didn't have any already baked potatoes on hand so I diced raw potatoes and boiled them in the broth first. I might use less sour cream next time. Overall great though! Very easy.

Love, love, love this recipe. It is a bit of work because of the constant whisking as you slowly add the milk (but it gives it the great thickness you want in baked potato soup). Husband and I used 1% milk, low fat sour cream and it did not alter the taste at all. We also didn't have bacon. Love it and will make over and over. Thanks for sharing!

Yummy. I added 1/4 chopped onions to the butter as it melted. Its great on a cold day or any time.

Good recipe - I let the baked potatoes cool and then cut them into chunks with the skins on which adds color and nutrition. I add more milk and use real bacon. I also double the potatoes, bacon, onions and cheese and then separate half and food saver it and put it in the freezer so the next batch goes even faster!

Make sure when you scoop out the cooked potatoe, it is not in big chucks. Chop it up a bit. The flavor is fabulous though.

I loved this Soup! You need to be careful to keep the ingredients correct. I think mine was a bit thick because I got generous with the amounts. I needed to add some milk the second day because it was more like a good bowl of mashed pototoes otherwise. Great comfort food! Easy to make.

Excellent Recipe! I did not use microwave for potatoes as I think baked potatoes should be baked! =) Don't be afraid to double the bacon( use real bacon) and definitely triple the scallions. I also used extra sharp cheddar cheese and an extra potato or two. Outstanding soup. Make a double batch!! Reheats beautifully. Thank you TLNATION!

This soup was very easy to make. I am glad I read some of the previous posters comments. The soup is VERY thick and I ended up using chicken broth to help thin it out a bit. I didn't use whole milk, since we drink 2% that's what I used. I also used light sour cream but stuck with the regular cheddar cheese. I also back the salt down to 1 1/2 teaspoons since the bacon has enough salt in it anyway. I used my dutch oven pot since I knew it wasn't all going to fit in my largest sauce pan. Big hit with the family. Will make this again!!