The only baked potato soup recipe you’ll ever need. The soup could be served with simply a salad because it is thick. This one will be a hit with the whole family.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 3 quarts |
Ingredients
- 9 baking potatoes
- ⅔ cup butter
- ⅔ cup all-purpose flour
- 6 cups whole milk
- ½ tablespoon salt
- 1 teaspoon ground black pepper
- ½ cup bacon bits, divided
- 4 green onions, chopped
- 10 ounces shredded Cheddar cheese
- 1 (8 ounce) container sour cream
Instructions
- Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
- In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 17 g |
| Sodium | 722 mg |
| Sugars | 8 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I use this one all the time in the colder months, though I use the whole potato, which probably means that you should use a little more milk to thin out the extra solids, but it’s very, very good.
This is a really special recipe. It was delicious. My meat-eater husband had two bowls. (I provided sharp cheddar cheese and crumbled bacon for condiments.) I am sensitive to MSG and yeast extract (which are chemically identical and the main ingredients in most bouillon), so I substituted unsalted chicken broth for the water + bouillon. I added additional kosher salt to make-up for the umami. Three suggestions: 1. make sure that you “only add enough ‘liquid’ to submerge the vegetables”. Otherwise you will have too much broth. 2. Add hot milk to the flour/butter mixture in step 2. This will shorten the time that it takes for the mixture to thicken. 3. If the soup is still a little soupy, just let it simmer at a low heat. I can’ believe how flavorful this soup was – without changing the ingredients, except for substituting chicken broth for water + bouillon.
Thick is an understatement!! And I love a thick – almost casserole like soup! I LOVE mashed potatoes so an extra bonus! I really liked this but my husband thought a bit too thick, even after adding some chicken broth like others had mentioned. Were we warned? Yes! Did we like? Yes! Would I make again? Yes. Thanks for sharing!
My husband absolutely loved this. I did make some changes to fit our taste. I used 4 pints of home canned potatoes. I used 1/3 cup butter and 1/3 cup bacon grease and sauteed yellow onion and 2 cloves garlic. I only used the bacon as a topper. I probably added more cheese than called for because we love cheese.
Love this recipe so much! Instead of doing baked potatoes in the microwave we actually use southern style hashbrowns it cooks much faster, I also use pre-cooked bacon and add rendered bacon fat for flavor. I get so many compliments with this recipe!
wonderful!!!
Really good soup!! It was too thick for us so I added 2 cups of chicken broth. I also fried bacon and crumbled it instead of bacon bits.
Very hearty , my husband loved it! I’ve added garlic powder and more salt and pepper. Added two cups of chicken broth, as it was too thick for my taste. Did not mashed the potatoes , just blended all soup at the end.
So simple and so delicious
Delicious! I added onions to the melted butter and let them cook down some before adding the flour. I also used 4 cups of milk and 2 cups of chicken stock for extra flavor.
My family of picky eaters, loved this recipe and even went back for seconds!
I make this for my family a few times a year. They love it and it’s one of their favorites.
Loved this recipe! I will add more milk next time because it really thickened up.
This recipe is the bomb. So thick, so rich. I used 6c skim once, and another time I used 3c 2% and 3c ½ and ½. The second was better, of course, but calorie-laden. I used a stick blender before adding the cheese. I like adding all the bacon at the end, on top individual cups.
Cooking has never been one of my strengths. But I’ve made it my goal to become more proficient. By proficient, I mean make things that are actually edible. I love soup, so when I came across this recipe it looked simple enough, so I decided to give it try. To my utter amazement it turned out better than I could have imagined. I absolutely loved it! Thank you to whomever submitted it.
I added a bit of garlic and sautéed some celery, shredded carrot, and chopped spinach. My family LOVES this soup! Picky eater and all!
It’s a delicious recipe, but the potatoes weren’t scoopable even after 9 minutes in the microwave so I had to peel them with a knife…that’s the most painstaking part of this recipe. I also subbed unsweetened almond milk for the whole milk and it was great!
This was a bit bland but made a nice base. If you add onions and celery, white pepper and chicken stock it helps make a tasty thick soup.
My slurry wasn’t runny like in the picture but it worked. I love it. Very very good.
After cooking the potatoes, I slice them up, skin-on, and mash them a bit before adding them to the soup. I like having potato skins in the soup, it adds flavor and texture I also add shredded carrot, chopped celery and chopped onion, sauteing them before adding them in to the soup. This is a very thick, rich dish, so a small bowl will fill you up.
This was more like the thickest mashed potatoes I can imagine. I added more milk and more chicken broth but it was still extremely thick, even for mashed potatoes. We will not make it again.