Baked Potato Soup



6 to 12 servings



2/3 cup butter
2/3 cup flour
6 cups milk
1 cup bacon, cooked and crumbled
Salt and pepper, to taste
4 lg. potatoes, baked
1 cup sour cream
5 oz. Cheddar cheese, grated
4 green onions, chopped


Melt butter in saucepan over medium heat. Using a whisk, blend in flour until smooth. Gradually add milk, whisking continuously. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half and scoop out the "meat"; set aside. Chop half the potato peels and throw away the rest. When milk mixture is very hot, whisk in the potato "meat". Stir in green onions and potato peels. Whisk well, then add sour cream and bacon. Heat thoroughly. Add cheese, a little at a time until all is melted. Garnish with green onions, grated cheese, and bacon crumbles.

Author's Comments

I think its good without the potato skins. I also, when all ingredients have been added, take about 2 cups of potatoes out with liquid and mash up. I believe that makes the soup thicker.

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3 Recipe Reviews

Laura Riggs

Laura Riggs reviewed Baked Potato Soup on November 9, 2002

This recipe is absolutely fabulous! Very good to eat on a very cold evening.

Brant Caughill

Brant Caughill reviewed Baked Potato Soup on February 18, 2004

Really enjoyed this recipe, fed it to about 20 teenagers and they loved it too!


sunrae reviewed Baked Potato Soup on October 20, 2005

This soup is great. I did use 2 percent milk, turkey bacon (instead of pork bacon) and added a small amount of chicken broth to thin it some without sacrificing the taste. My family loved it and I would definitely make it again.