Cheddar Cheese Baked Potato Soup (Sandra Lee) Recipe

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Cheddar Cheese Baked Potato Soup (Sandra Lee)
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  1. Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.
  2. When potato is cool, cut into 1/2-inch cubes.
  3. Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.
  4. Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 86.42 Kcal (362 kJ)
Calories from fat 38.98 Kcal
% Daily Value*
Total Fat 4.33g 7%
Cholesterol 11.42mg 4%
Sodium 448.64mg 19%
Potassium 117.66mg 3%
Total Carbs 4.57g 2%
Sugars 2.28g 9%
Protein 7.62g 15%
Calcium 13.4mg 1%
Amount Per 100 g
Calories 72.43 Kcal (303 kJ)
Calories from fat 32.67 Kcal
% Daily Value*
Total Fat 3.63g 7%
Cholesterol 9.57mg 4%
Sodium 376.03mg 19%
Potassium 98.62mg 3%
Total Carbs 3.83g 2%
Sugars 1.91g 9%
Protein 6.38g 15%
Calcium 11.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
  • 2

Good Points

  • saturated fat free,
  • low cholesterol

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