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“This was so rich I skipped the sour cream. Very hearty and filling. Recipe courtesy of Pillsbury Christmas 2009.”

Ingredients Nutrition


  1. Pierce potatoes with fork and place in microwavable paper towel or roasting rack in microwave. (I microwaved mine without a paper towel--I have a cover I use for everything. Microwave on high for 15 to 20 minutes or until tender, turning once halfway through cooking. Cool slightly.
  2. Meanwhile, cook bacon in dutch oven over medium heat until crisp. Remove from skillet and drain on paper towels. Crumble and set aside.
  3. In same dutch oven, combine milk andflour. Blend well and cook over medium heat for about 15 minutes or until bubbly and thickened, stirring frequently.
  4. Cut cooked potatoes in half. Scoop out cooked potato from skins and place in medium bowl. Discard skins and mash potatoes well. I left my skins on and just cut the potatoes into chunks.
  5. Add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt, and pepper to milk mixture. Cook and stir until cheese is melted.
  6. Add sour cream and cook and stir until soup is thoroughly heated. To serve, ladle soup into bowls and sprinkle with remaining onions and 1/4 cup cheese.

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