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RELATED RECIPES
Roasted Bacon Parmesan Potatoes
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Loaded Baked Potato Soup
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1.2 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
milk (2%)
cheddar cheese
sour cream (regular)
gluten-free
(?)
Has gluten from:
all-purpose flour
kid friendly
has meat
(?)
Has meat from:
bacon
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
bacon
milk (2%)
cheddar cheese
sour cream (regular)
vegetarian
(?)
Not vegetarian due to:
bacon
pescetarian
(?)
Not pescetarian due to:
bacon
paleo
(?)
Not paleo due to:
all-purpose flour
milk (2%)
cheddar cheese
This recipe has no customizations.
 
Nutrition to Note
This recipe has Calories as 60.4%, Fat (total lipid) as 69.5%, Sodium as 63.5% and Sugar as 64.0% (as a percentage of RDA).
 
You may need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.4% of RDA
• Calories: 60.4% of RDA
• Carbs: 15.9% of RDA
• Fat (total lipid): 69.5% of RDA
• Fiber: 7.3% of RDA
• Fructose: 0.5% of RDA
• Protein: 35.8% of RDA
• Sodium: 63.5% of RDA
• Sugar: 64.0% of RDA
• Vitamin A (IU): 53.0% of RDA
• Vitamin B6: 25.4% of RDA
• Vitamin C: 13.5% of RDA
• Iron: 6.1% of RDA
• Magnesium: 28.0% of RDA
• Manganese: 5.0% of RDA
• Niacin: 22.9% of RDA
• Potassium: 31.1% of RDA
• Zinc: 36.6% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
4
whole
large baking potatoes (Idaho or russet).
 
12
slices
thick-cut applewood smoked bacon.
 
1/2
cups
 
6
cups
heated.
 
2
cups
shredded.
 
4
tbsp
for garnish.
 
4
tbsp
chopped, for garnish. can use chopped green onion or chives in addition to or in place of parsley.
 
 
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PREPARATION
1.
Preheat the oven to 350 degrees F.
BAKING THE POTATOES
2.
Wash the potatoes and poke each a few times with a fork.
3.
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.
PREPARING THE SOUP
4.
Slice the bacon into large pieces and cook in a large, heavy-bottomed pot over medium heat until crisp.
5.
Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
6.
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.
7.
Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
8.
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.
9.
Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper.
10.
Stir until the cheese has melted. Remove from the heat.
11.
Ladle the soup into bowls, drizzle with sour cream, sprinkle with remaining bacon bits, grated cheese and top with parsley/chives/green onion.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1208
Protein 40.3 g
Carbohydrates 43.9 g
Iron 1.16 mg
Fiber 2.04 g
Calcium 44.3 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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