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
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
Reviews
I have made this twice. It is good, but with a few changes to give it more flavor. I used 1/4 cup butter and 1 Tbs bacon grease and 6 Tbs flour for the roux. I added a bit of onion powder, garlic powder, cayenne pepper, black pepper and a bit of concentrated chicken broth. I add the whole cup of sharp cheddar to the soup. I also add some of the cooked bacon to the soup at the end. I find that I don’t need to use any salt since there is some in a couple of the other ingredients.
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I prepared the potatoes a day ahead and kept them in the frig. I made the soup the next day and it only took about 15 minutes.
This seems to be a slightly 'fancier' version of my dad's potato soup, only differences I see he cut potatoes & boiled, then cooked on stove on low for hours... he did the 'healthier' version, cutting the butter & mashing up some of the potato to thicken (towards the end). I do not think he added sour cream... but he did add celery! THAT "made" the soup, imo... and he likely added more pepper.... I'm going to try it this way, then dad's... then decide how I need to 'adjust'... he also often used yellow cooking onions if he did not have any scallions... I'll epot back after evaluation... only I'm going to add some celery cut up fine, and maybe some celery seed to this version, as imo, celery in potato soup is 100% necessary.
TASTE WAS PASTY. Not enough flavor. Won't make it again without changing the recipe. Really bland
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This is one o boy's favorite soups!!
I made it as directed and if you love pure potato soup taste, I think it's great. I used pink Himalaya salt, so I had to add more regular salt. I will try other additions when I make it again if I want more zip and zest. I would have loved to use California Baker Potatoes, but I can only get those when we're in North Carolina for the summer. They are the best tasting potato I have ever had. I don't see them in Florida and wonder where I can get them.
With the dairy and potatoes, this is probably not a good recipe to freeze.
Can this be frozen ahead of time???