• 10
    Prep Time
  • 30
    Cook Time
  • 4-6

Cheesy Bacon Baked Potato Soup


  • 1 package (4.9 oz.) Hungry Jack® Au Gratin Potatoes
  • 6 slices bacon, divided
  • 1 cup chopped celery
  • 2/3 cup chopped onions
  • 2 cans (14 oz.) chicken broth
  • 1 can (12 oz.) evaporated milk
  • 1/4 teaspoon pepper
  • 1 cup shredded sharp cheddar cheese


  1. Cook bacon in 3-quart saucepan until crisp; remove and drain on paper towel. Add in 1 tablespoon of bacon drippings, cook celery and onion for 5 minutes, stirring occasionally.
  2. Add chicken broth, evaporated milk, pepper and thyme to saucepan. Place potatoes in large resealable plastic bag. Crush potatoes into small pieces using a rolling pin. Add potatoes and sauce mix to saucepan. Bring to a boil over high heat. Reduce heat and simmer over low heat 20 minutes or until potatoes are tender.
  3. Crumble cooked bacon, reserving 2 tablespoons for garnish. Stir cheese and remaining bacon into soup until cheese is melted. Ladle into serving bowls; garnish with sour cream, additional shredded cheese, reserved bacon and green onions.


  • Additional shredded sharp cheddar cheese
  • Sour cream and sliced green onions
  • 1/4 teaspoon thyme leaves (optional)