Black Angus Baked Potato Soup


prep 0:20       total 2:00


10 servings



4 lg. baking potatoes
2/3 cup butter or
2/3 cup flour
6 cups milk
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. white pepper
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled
1-1/4 cup cheddar cheese, shredded and divided
8 oz. sour cream


Wash, dry and prick potatoes with fork. Bake in 400°F oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins.

Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.

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4 Recipe Reviews

Debbie Davis

Debbie Davis reviewed Black Angus Baked Potato Soup on January 7, 2002

This recipe was wonderful. It was the exact recipe that is used in the exceptions. One that I'm sure will be a winner every time it's made.


cherub106 reviewed Black Angus Baked Potato Soup on January 11, 2006

This recipe was great! I added more salt, black and white pepper to bring out flavor. My husband and I absolutely loved it!

I think I bought really big potatoes, after an hour in oven, still not done. I'd recommend cooking them in the microwave.


rapskalyon reviewed Black Angus Baked Potato Soup on October 1, 2006

Try dicing canned new potatoes for a quicker version of this recipe. I really like the potato texture this way too.


eyesmly reviewed Black Angus Baked Potato Soup on February 20, 2009

Amazing. Adding 1/2 & 1/2 as well as the milk was perfect. Also, used idaho potato. Especially great when potato is getting older(eyes). Scrub a little harder or don't recycle skins. Still wonderful. I add more cheese, little jack for different taste and always garnish with sour cream, chives and more cheese. When I want to go the extra mile I serve in bread bowls basted with E.V.O.O and warmed in the oven.