Baked Potato Soup

6 - 9
PersonalPoints™ per serving
Total Time
27 min
10 min
17 min
The baking potato, such as Idaho and russet, is low in moisture and high in starch, making it ideal for baking or mashing in soups such as this.


Baked potato(es) with salt

2 small, reserved from Chili-Topped Baked Potatoes

Uncooked bacon

2 slice(s)

Uncooked scallion(s)

4 medium, thinly sliced

Garlic clove(s)

3 medium clove(s), minced

Canned chicken broth

14 oz, reduced-sodium

Table salt

½ tsp

Cayenne pepper


Fat-free half-and-half

½ cup(s)

Fresh parsley

¼ cup(s), fresh, chopped


  1. Coarsely chop the potatoes (leave the skin on); set aside.
  2. Cook the bacon in a medium nonstick saucepan until crisp; drain the bacon on paper towels and set aside. Pour off and discard all but 1 teaspoon of the bacon drippings from the saucepan.
  3. Add 2 of the scallions and the garlic to the drippings in saucepan. Cook, stirring occasionally, until softened, about 3 minutes. Add the broth, salt, cayenne, and chopped potatoes, mashing the potatoes slightly with a wooden spoon to break them up a bit. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, until heated through, 2–3 minutes. Stir in the half-and-half and parsley; return to a simmer. Serve the soup sprinkled with the bacon and the remaining 2 sliced scallions. Yields 2 1/4 cups per serving.