Baked Potato Soup - Carolina Country

Baked Potato Soup

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Baked Potato Soup


  • 8 strips bacon, cooked and crumbled
  • ¼ cup onion, minced
  • ¼ cup celery, minced
  • ⅓ cup flour
  • 3 cups chicken stock
  • 2 medium potatoes, cubed
  • 1 teaspoon basil, fresh
  • ½ teaspoon white pepper
  • 1 cup heavy cream
  • 1 cup sour cream
  • Fresh parsley, chopped
  • Fresh chives, chopped
  • Cheddar cheese, grated


  1. Cook bacon slowly over medium-low heat until crisp. Set the bacon aside. Add onion and celery to fat in pan and saute until tender. Add flour and chicken stock; mix well until all flour is dissolved. Continue to stir and bring to a boil. Reduce heat to a simmer. Add potatoes and let soup simmer until potatoes are tender.

  2. Add heavy cream, sour cream, basil and white pepper; simmer for about 10 minutes until soup is hot again.

  3. Combine chopped parsley, crumbled bacon, chives and cheese. Garnish each portion of soup with the parsley/bacon/chives/cheese mixture.

Recipe courtesy of

Jenny Lloyd, Louisburg

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