Baked Potato Soup

Baked Potato Soup

Prep Time: 0

Yield: 6

Baked Potato Soup


  • 2 cups bacon, crisped and cooked
  • Salt and pepper
  • 5 ounces cheddar cheese, grated
  • 4 green onions, chopped
  • 1 cup sour cream
  • 1 1/2 quarts milk
  • 2/3 cup flour
  • 2/3 cup butter
  • 4 large baking potatoes


  1. Heat oven to 450F degrees and bake the potatoes until fork tender (1 hour). Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended, making a roux. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.

    Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion sand potato peels. Whisk well, add sour cream. Heat thoroughly. Add cheese a little at a time until all is melted in. Serve. Top with crumbled bacon.

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