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Nutrition Facts
Serving Size 331 g
(Approx. 8 Servings)
Amount Per Serving
Calories 390 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 550 mg 23%
Total Carbohydrate 28 g 9%
Dietary Fiber 2 g 8%
Sugars 10 g
Protein 19 g
Vitamin A 10% Iron 8%
Vitamin C 10% Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Homestyle Baked Potato Soup
Prep Time
20 minutes
Cook Time
1 h 30 m
Total Time
1 h 50 m
8  People


Recipe makes 8 Servings

3 large russet potatoes, scrubbed and cleaned
12 Oz H-E-B Natural Pecan Smoked Uncured Bacon, diced
1 cup(s) green onions, diced
1 Tbsp fresh garlic, minced
1 Tbsp sherry vinegar
1 Tsp Tabasco Pepper Sauce, plus more as needed
2 Tbsp all purpose flour
6 cup(s) whole milk
1/3 cup(s) sour cream, plus more as needed for garnish
2 cup(s) H‑E‑B Select Ingredients Colby Jack Thick Cut Shreds, plus more as needed for garnishing
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Preheat oven to 400ºF.
Wrap potatoes in foil and bake 45 minutes to 1 hour, or until fork tender. Remove from oven and allow to cool.
Set a large pot over medium heat then add bacon, green onions and garlic. Cook until bacon starts to crisp slightly, about 5 to 6 minutes.
Add vinegar, Tabasco, and flour, and cook 3 to 5 more minutes, stirring constantly. Then stir in milk.
Chop up cooked potatoes and add to pot, using a wire whisk to break up potatoes. Bring to a simmer and allow to thicken slightly.
Reduce heat to low, add sour cream and cheese, and whisk to combine until smooth and thick. Season to taste as needed. Serve with more cheese on top if desired.
Chef's Note: I add a 1/2 cup of chopped chives to stir in at the end for some bright flavor and color.


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