baked potato soup

BAKED POTATO SOUP:  If you love baked potato soup as I do, this is the best home recipe I’ve found to date.  I have my favorites when it comes to the kinds of soup you can order in a restaurant.  Potato soup is one of them!



4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups 2% milk
3/4 teaspoon salt
3/4 teaspoon pepper
4-8 green onions
16 slices bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1 1/2 cups sour cream



Preheat the oven to 400.  Wash the potatoes and prick several times with a fork.  Bake the potatoes for 1 hour or until done.  Remove them from the oven and let them cool.  Peel the potatoes and partially mash them leaving several chunks.  In a large pan, melt the butter over low heat.  Add flour and stir until smooth.  Cook for 1 minute, stirring constantly.  Gradually add milk and continue to cook over medium heat, stirring constantly until the mixture thickens and bubbles.  Add the potatoes, salt, pepper, 4 tablespoons green onions, 1/2 cup of the crumbled bacon, and 1 cup cheese.  Cook this mixture until thoroughly heated.   Add sour cream but do not boil.  If the mixture gets too thick for your taste, you can always add a bit more milk to the mixture until it reaches your desired consistency.  Serve this soup with the remaining onions, bacon, and cheese.  This yields approximately 20 servings.


If you do not wish to save any of the extra ingredients for garnishes or toppings, you can mix all the onions, bacon, and cheese into the mixture at the same time when you are making the soup.  Also, some people prefer to cube the potatoes instead of mashing them.  This is my preference as well.

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