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Favorite Baked Potato Soup

My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! —Joann Goetz, Genoa, Ohio
  • Total Time
    Prep: 20 min. Bake: 65 min. + cooling
  • Makes
    10 servings

Ingredients

  • 4 large baking potatoes (about 12 ounces each)
  • 2/3 cup butter, cubed
  • 2/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 6 cups 2% milk
  • 1 cup sour cream
  • 1/4 cup thinly sliced green onions
  • 1 cup shredded cheddar cheese
  • 10 bacon strips, cooked and crumbled

Directions

  • Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely.
  • Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through.
  • Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon.
Health tip: Here’s a way to lighten up this indulgent classic: Make a roux with just ¼ cup butter and flour, and proceed with the recipe as written. Then, at the end, mash or puree some of the potatoes to add thickness.
Nutrition Facts
1 cup: 469 calories, 28g fat (17g saturated fat), 86mg cholesterol, 563mg sodium, 41g carbohydrate (10g sugars, 3g fiber), 14g protein.
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