Barefeet in the Kitchen · by Mary Younkin★ 4.3 (7)
Baked Potato Soup {On the Stove or In the Crock-Pot}
NUTRITION · PER SERVING100M COOK
CAL 32%·PRO 58%
CARBS 65G41% OF CAL
6G FIBER0G ADDED0G INTRINSIC44G OTHER15G TOTAL SUGAR
FAT 29G41% OF CAL
15G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich and creamy baked potato soup loaded with bacon, cheddar, and sour cream. Comforting and satisfying. Can be made on the stove or in a slow cooker.
mainamericansouppork🍪 sheet pan🫕 dutch oven⏲️ slow cooker🍲 stockpot🔥 oven
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 5 pounds potatoes: Yukon, red, or Russets
- ¾ cup all-purpose flour*
- 10 cups milk, adjust with more as needed
- 2 teaspoons kosher salt, adjust to taste
- 1 teaspoon freshly cracked black pepper, adjust to taste
- 1½ cups sour cream
- ¾ cup brown rice flour
- ½ pound bacon, cooked and crumbled
- ½ cup thinly sliced chives or green onions
- 1½ cups shredded cheddar cheese
- ½ cup sour cream
At a glance
PER SERVING · TIME 100M
CAL 32%·PRO 58%
CARBS 65G41% OF CAL
6G FIBER0G ADDED0G INTRINSIC44G OTHER15G TOTAL SUGAR
FAT 29G41% OF CAL
15G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 25m
- Sodium
- 1210mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1153mg
- Calcium
- 482mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1210MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.