Baked Potato Soup

30 minutes


  • 8 slices cooked bacon, diced
  • 2 lbs Yukon gold potatoes, peeled and diced into 1/2 inch pieces
  • 1 yellow onion, peeled and diced
  • 4 cups reduced sodium chicken stock
  • 12 oz can low fat evaporated milk
  • 2 Tbsp cornstarch
  • 4 oz reduced fat cream cheese, softened
  • 1 cup cheddar cheese, shredded
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • sliced green onions or chives, for garnish
  • additional shredded cheese, for garnish
  • additional bacon, for garnish



  1. Add a slight drizzle of olive oil or butter to a large pot.  Add onions and cook 2-4 minutes.  Add in diced bacon, diced potatoes and pour in chicken stock.
  2. Bring to a boil, then reduce heat to a high simmer and cook for 15 minutes, or until potatoes are tender.  Whisk cornstarch into evaporated milk until no lumps remain.
  3. Add mixture to pot along with the cream cheese, shredded cheddar, salt, and pepper.  Stir to combine and simmer 5 minutes or so, until slightly thickened.
  4. Mash about half the potatoes with a potato masher, then serve with desired garnishes.

Quick Tip

Leftovers can be stored in air tight container for 3-4 days!