Country Baked Potato & Cheddar Soup
Serves: 8 servings
  • Soup
  • 4 cups chicken broth
  • 1 onion, chopped
  • 6 slices bacon, chopped
  • 1 garlic clove, miced
  • 6 baked potatoes, skinned and cubed
  • 1 cup mashed potatoes
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp white pepper
  • ½ tsp onion powder
  • ¼ tsp dried basil
  • ¼ tsp rubbed sage dash hot pepper sauce
  • 1 stick butter
  • ½ cup flour
  • ½ cup SACO Cultured Buttermilk Blend
  • 2 cups water
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese, shredded
  • Garnish
  • shredded sharp cheddar crumbled bacon chopped scallions
  1. Soup
  2. In a large saucepan, bring chicken broth to a boil.
  3. Meanwhile, in a medium skillet, saute onion and bacon until onion is caramelized and bacon starts to crisp; drain.
  4. Add garlic and briefly saute for 30 seconds more; add mixture to broth and reduce heat to simmer. Stir in all potatoes and seasonings.
  5. Simmer, uncovered, for 5 minutes.
  6. In a small saucepan, melt butter, stir in flour and Saco Cultured Buttermilk Blend until smooth. Gradually add water.
  7. Bring to a boil; cook and stir for two minutes or until thickened.
  8. Stir into potato mixture; add cream and cheese.
  9. Heat through (do not boil).
  10. Discard bay leaf.
  11. Serve hot in a bowl topped with garnish, if desired.
  12. Garnish
  13. Top bowl of soup with shredded sharp cheddar, crumbled bacon and chopped scallions.
Nutrition Information
Calories: 501 Fat: 30g Saturated fat: 18g Trans fat: 0g Carbohydrates: 43g Sugar: 6g Sodium: 1217mg Fiber: 4g Protein: 17g Cholesterol: 93mg
Recipe by SacoFoods at