I love Marie Calendars potato cheese soup, and I have never found a potato soup recipe that I thought was better until now. Judy at Judy’s Kitchen recently posted her recipe for Baked Potato Soup and it’s so delicious. I think it tastes better than Marie’s soup, and it’s much lower in fat!
I cooked meatloaf and baked potatoes on Sunday and cooked extra baked potatoes to make this soup later in the week. It worked out great and made the soup so quick and easy to put together.
I also have a Pressure Cooker Potato Cheese Soup recipe if you don’t have time to bake the potatoes.
- 4 large baking potatoes
- 4 Tbsp. butter
- 1/2 cup chopped onion
- 4 oz. Neufchatel cheese
- 2 Tbsp. flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 14 oz. cans chicken broth
- 1 cup frozen corn
- 1/8 tsp red pepper flakes
- 2 Tbsp. dried parsley
- 1 pint fat-free half and half
- 6 slices crisp-cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- Prick potatoes with a fork or knife. Bake in 400F oven for 1 hour or till potatoes are cooked through and soft inside; cool (I refrigeratored them for several days at this point).
- Remove skins and cut potatoes into chunks; set aside.
- In 2 or 3-quart heavy pot, saute the onions in butter over medium heat till transparent.
- Add the Neufchatel cheese and stir until melted. Add the flour, salt and pepper.
- Gradually add the chicken broth stirring continuously to make the mixture smooth.
- Add potatoes, corn, parsley, and red pepper flakes. Stir, cover, reduce heat to low and simmer for 10-15 minutes to blend flavors.
- Add half and half, crumbled bacon, and cheese and just heat through but do not bring to a boil.