Best 10 Zippy Baked Potato Soup Recipes

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Are you looking for a comforting and flavorful dish to warm you up on a chilly day? Zippy baked potato soup, with its creamy texture, medley of savory ingredients, and delightful blend of spices, is the perfect choice. Whether you're a seasoned cook or just starting, this recipe is easy to follow and promises a delicious homemade soup that will impress your taste buds and satisfy your cravings.

Here are our top 10 tried and tested recipes!

ZIPPY POTATO SOUP



Zippy Potato Soup image

This savory soup has a lot of substance, especially for the men in the family. We enjoy brimming bowls all winter long. -Clara Lee Parsons, Terre Haute, Indiana

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

3/4 pound sliced bacon, diced
1 medium onion, chopped
8 to 10 potatoes, peeled and cut into chunks
1 medium carrot, grated
5 cups water
1 can (12 ounces) evaporated milk
2 tablespoons butter
4-1/2 teaspoons minced fresh parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper

Steps:

  • In a large skillet, cook bacon and onion; drain and set aside. In a soup kettle or Dutch oven, cook the potatoes and carrot in water for 20 minutes or until tender (do not drain). Stir in the remaining ingredients and the bacon mixture. Cook for 10 minutes or until heated through.

Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 222mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

ZIPPY BAKED POTATO SOUP



Zippy Baked Potato Soup image

This heartwarming soup brings a little zip with each delicious spoonful. I add hot pepper sauce and basil to make this version stand out from the rest. -Kristi Teague, Southside, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 12

1 large potato
1 bacon strip, diced
2 tablespoons chopped onion
1 small garlic clove, minced
5 teaspoons all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon pepper
1-1/2 cups chicken broth
1/2 cup half-and-half cream
6 to 8 drops hot pepper sauce, optional
2 tablespoons shredded cheddar cheese
2 teaspoons minced fresh parsley

Steps:

  • Scrub and pierce potato. Microwave on high for 4-6 minutes or bake at 400° for 50-75 minutes or until tender, turning once. When cool enough to handle, peel and cube potato; set aside., In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. , In the drippings, saute onion and garlic until tender. Stir in the flour, basil and pepper until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes. , Add the cream, cubed potato and, if desired, hot pepper sauce; heat through (do not boil). Top each serving with bacon, cheese and parsley.

Nutrition Facts : Calories 369 calories, Fat 14g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 638mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.

BAKED POTATO SOUP



Baked Potato Soup image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 10

4 large baking potatoes
6 bacon slices, plus crumbled cooked bacon, for serving
2/3 cup (11 tablespoons) butter
2/3 cup all-purpose flour
8 cups milk
5 ounces Cheddar, shredded, plus more for serving
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 green onions (scallions), finely chopped, plus more for serving
8 ounces sour cream, plus more for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the potatoes and prick them several times with a fork. Wrap them individually in foil and bake until they are soft when squeezed, about 1 hour (see Cook's Note). Let the potatoes cool slightly.
  • While the potatoes bake, cook the bacon in a small skillet, in a microwave or on an indoor grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble into small pieces. Set aside.
  • In a large heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture is thick and bubbling, 5 to 10 minutes. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add the Cheddar, salt, pepper, green onions and reserved bacon. Cook over low heat just until heated through, then stir in the sour cream. Garnish with shredded Cheddar, crumbled bacon and chopped green onions and serve with more sour cream on the side.

FULLY LOADED BAKED POTATO SOUP



Fully Loaded Baked Potato Soup image

Craving comfort? Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives.

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
  • Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
  • Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
  • Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
  • Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
  • Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

BAKED POTATO SOUP I



Baked Potato Soup I image

Thick and creamy. Uses leftover baked potatoes.

Provided by Sherry Haupt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 10

12 slices bacon
⅔ cup margarine
⅔ cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 ¼ cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
  • In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
  • Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Nutrition Facts : Calories 747.9 calories, Carbohydrate 49.7 g, Cholesterol 84.5 mg, Fat 49.3 g, Fiber 2.3 g, Protein 27.2 g, SaturatedFat 19.6 g, Sodium 1335.2 mg, Sugar 15.8 g

LOADED BAKED POTATO SOUP RECIPE BY TASTY



Loaded Baked Potato Soup Recipe by Tasty image

Here's what you need: russet potato, olive oil, salt, pepper, onion, garlic, butter, flour, chicken broth, cream cheese, shredded cheese, bacon, fresh chive

Provided by Pierce Abernathy

Categories     Lunch

Yield 6 servings

Number Of Ingredients 13

4 lb russet potato, washed
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
1 onion, diced
3 cloves garlic
3 tablespoons butter
¼ cup flour
2 ½ cups chicken broth
8 oz cream cheese
shredded cheese
bacon, diced
fresh chive, chopped

Steps:

  • Preheat your oven to 425˚F (220˚C).
  • On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.
  • Bake in preheated oven for 40-50 minutes.
  • Once cooled, peel and mash potatoes, and set aside.
  • Heat oil in large pot over a medium-high heat.
  • Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.
  • Add butter and melt.
  • Bring in flour and stir until mixture is lightly browned.
  • Add in the chicken broth and cream cheese. Stir until fully incorporated
  • Add in the mashed potatoes and combine.
  • Season with salt and pepper.
  • Garnish bowl with shredded cheese, bacon, and chives.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 90 grams, Fat 40 grams, Fiber 6 grams, Protein 9 grams, Sugar 9 grams

BAKED POTATO SOUP WITH CRISPY POTATO SKINS



Baked Potato Soup with Crispy Potato Skins image

Progresso™ chicken broth, cheese and cream turn this potato soup into a hearty meal. Topped with crispy potato skins, bacon, cheese and sour cream, you'll experience a loaded, steak-house baked potato in every spoonful.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 6

Number Of Ingredients 13

2 1/2 lb russet potatoes (about 5 medium)
3 tablespoons butter, melted
1/4 teaspoon salt
6 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
4 tablespoons all-purpose flour
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1 carton (32 oz) Progresso™ Chicken Broth (4 cups)
1 cup heavy whipping cream
2 cups shredded medium Cheddar cheese (8 oz)
6 tablespoons sour cream
6 tablespoons thinly sliced green onions

Steps:

  • Heat oven to 400°F. Scrub potatoes clean; prick each a few times with fork. Bake directly on rack in center of oven 60 to 70 minutes or until tender. Cool 10 minutes.
  • Increase oven temperature to 450°F. Cut each potato in half; scrape potatoes out of skins into bowl, leaving 1/4-inch shell. Mash potatoes with fork or potato masher. Set aside. Brush shells, inside and out, with melted butter; sprinkle with salt. Cut each shell in half lengthwise, and then into 1/2-inch strips crosswise. Place on cookie sheet; bake about 20 minutes or until golden and crispy. Set aside.
  • Meanwhile, in 4-quart Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon with slotted spoon; set aside. Decrease heat to medium. Add onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Add 3 tablespoons of the flour, the thyme leaves and pepper; cook 1 to 2 minutes, stirring occasionally. Beat in chicken broth and mashed potatoes with whisk; heat to boiling. Reduce heat to low; simmer 30 minutes. Stir in cream; heat to simmering. In medium bowl, toss 1 1/2 cups of the cheese with remaining 1 tablespoon flour. Add cheese mixture, 1/2 cup at a time, until cheese is melted and soup is smooth after each addition.
  • To serve, ladle soup into serving bowls. Garnish with remaining cheese, sour cream, green onions, bacon and crispy potato skins.

Nutrition Facts : Calories 570, Carbohydrate 42 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 5 g, TransFat 1 g

BAKED POTATO SOUP II



Baked Potato Soup II image

This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream.

Provided by JW

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 25m

Yield 5

Number Of Ingredients 5

⅓ cup butter
⅓ cup all-purpose flour
4 cups skim milk
6 large baking potatoes, scrubbed
1 cup sour cream

Steps:

  • Microwave potatoes until done.
  • While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
  • Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

Nutrition Facts : Calories 644.8 calories, Carbohydrate 95.4 g, Cholesterol 56.7 mg, Fat 22.5 g, Fiber 10 g, Protein 18 g, SaturatedFat 14 g, Sodium 220.5 mg, Sugar 13.3 g

ZIPPY POTATO SOUP



Zippy Potato Soup image

Make and share this Zippy Potato Soup recipe from Food.com.

Provided by daisygrl64

Categories     Pork

Time 1h5m

Yield 14 serving(s)

Number Of Ingredients 13

3/4 lb bacon, diced
1 medium onion, chopped
8 -10 potatoes, peeled and cut into chunks
1 medium carrot, grated
5 cups water
1 (12 ounce) can evaporated milk
2 tablespoons butter
14 1/2 teaspoons fresh parsley, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • in a large skillet cook bacon and onion. drain and set aside.
  • in a soup pot or Dutch oven cook potatoes and carrot in water for 20 minutes or until potatoes are tender (do not drain).
  • stir in remaining ingredients and the bacon mixture.
  • cook 10 minutes or until heated through.

Nutrition Facts : Calories 259.4, Fat 14.6, SaturatedFat 5.9, Cholesterol 27.9, Sodium 302.5, Carbohydrate 25.4, Fiber 3, Sugar 1.6, Protein 7.1

ZIPPY ROASTED RED PEPPER, TOMATOES, PEAR AND POTATO SOUP



Zippy Roasted Red Pepper, Tomatoes, Pear and Potato Soup image

This has the earthy taste of the roasted vegetables, the sweetness of the pear and the zing of the dried red pepper flakes. This was created today and enjoyed immensely

Provided by Food for thought

Categories     Low Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 medium red peppers, roasted and peeled
6 ripe tomatoes, roasted until caramelized
20 ounces chicken broth or 20 ounces vegetable broth
garlic
salt and pepper
1/8 teaspoon dried red pepper flakes, to taste
1 ripe pear, chopped
1 medium baking potato
1/2 cup half-and-half or 1/2 cup evaporated milk
1/4 cup fine grated parmesan cheese

Steps:

  • Roast red peppers then remove blacked skin and seeds.
  • Roast halved, skin side down, tomatoes with sprinkling of olive oil, dried basil or oregano, a sprinkle of sugar and salt and pepper and garlic.
  • Blend the above until very smooth and add to 20 oz of chicken broth.
  • Peel and core a ripe pear (Bartlett) and chop into broth, peel and dice potato and add to the above.
  • Cook on medium heat until potato just tender, check for seasoning adding more herbs and spices as needed.
  • Lastly add some single cream, half and half, creamo or evaporated milk (your choice).
  • Sprinkle a tablespoonful of parmesan cheese over each bowl.
  • Eat and enjoy!

Nutrition Facts : Calories 262.4, Fat 12.6, SaturatedFat 7.2, Cholesterol 38.7, Sodium 587.1, Carbohydrate 30, Fiber 6.5, Sugar 15.1, Protein 9.5

Tips:

  • Use russet potatoes: Russet potatoes are the best choice for baked potato soup because they are starchy and have a fluffy texture. Yukon Gold potatoes can also be used, but they will result in a soup that is less creamy.
  • Bake the potatoes until they are tender: The potatoes should be baked until they are easily pierced with a fork. This will ensure that they are cooked through and will blend smoothly into the soup.
  • Use a good quality cheese: The type of cheese you use will greatly affect the flavor of the soup. Use a sharp cheddar cheese for a bold flavor or a mild cheddar cheese for a more subtle flavor.
  • Add your favorite toppings: Once the soup is cooked, you can add your favorite toppings. Some popular toppings include bacon, sour cream, chives, and green onions.

Conclusion:

Zippy baked potato soup is a delicious and comforting soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, rich flavor, and endless topping possibilities, this soup is sure to be a hit with everyone who tries it!

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