Baked Potato Cheddar Soup Recipe
Baked Potato Cheddar Soup Recipe photo by Taste of Home
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Baked Potato Cheddar Soup Recipe

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4.5 36 38
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A few simple kitchen staples makes for an impressive soup. Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish. —Kristin Reynolds, Van Buren, Arkansas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 2 large potatoes, baked, peeled and coarsely mashed (1-1/2 pounds)
  • 1/3 cup plus 2 tablespoons shredded cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup sour cream
  • 1/2 cup thinly sliced green onions, divided
  • crumbled cooked Jones Dairy Farm Dry-Aged Bacon, optional

Nutritional Facts

1-1/4 cups (calculated without bacon): 392 calories, 15g fat (10g saturated fat), 52mg cholesterol, 469mg sodium, 49g carbohydrate (12g sugars, 3g fiber), 14g protein.


  1. In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted.
  2. Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon. Yield: 4 servings.
Originally published as Baked Potato Cheddar Soup in Taste of Home December/January 2012, p50

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I_Fortuna User ID: 8342880 237668
Reviewed Nov. 19, 2015

"Potato soup is naturally thick but I like the idea of making a roux with coconut oil used for cooking chopped yellow onions instead of a flour and milk mixture. Yellow onions add to the flavor and cooking the roux for about 3 minutes gets rid of the raw flour taste.

I also use sharp cheddar and add Parmesan cheese which builds on the cheese flavor. White pepper also disperses better for most foods. : )"

cbenne12 User ID: 7424916 235465
Reviewed Oct. 23, 2015

"Completely bland. I will not be making this again. Even my husband who will eat anything agreed to just throw out the leftovers."

buschfan17 User ID: 995040 234033
Reviewed Oct. 5, 2015

"Great flavor. I used frozen southern hashbrowns to make this recipe even easier. Will make it again."

Kiki1972 User ID: 8556563 233926
Reviewed Oct. 3, 2015

"It was wonderful and fast and easy to do awesome??????"

waprater User ID: 3285028 233561
Reviewed Sep. 27, 2015

"It has better flavor if you add the cheese so it melts and then put in real bacon bits, then before serving sprinkle with onions."

pajamaangel User ID: 1603339 221134
Reviewed Feb. 22, 2015

"I have to say I was not pleased with the outcome of this recipe. The consistency was way to thick to call this a soup. I think it would work better if you kept the potatoes cubed instead of coarsely mashing them. We had to add more milk and way more seasoning just to make this edible. Sadly disappointed."

MaceMcSquee User ID: 6139606 219713
Reviewed Feb. 4, 2015

"This was a big hit at our house. The only change I would make is to double the recipe next time for more leftovers!"

angieact1 User ID: 1990802 218164
Reviewed Jan. 18, 2015

"I made this and it was well liked. I used less flour in mine."

SuSey22 User ID: 1214956 169052
Reviewed Nov. 14, 2014

"after a crazy week , and a bitter cold snap w the first snow of the season I needed this soup!

Comfort all the way.....I did add some minced onions to the mashed potatoes( plus the scallions as directed) and 2 tsp. of chicken soup base for flavor & used a cheese mix ...very creamy & comforting!"

chris28304 User ID: 2137086 149647
Reviewed Nov. 1, 2014

"I wouldn't go so far as to say this is the best potato soup I've ever had but it was good if you are in a hurry. I added additional shredded cheddar cheese, salt and pepper as well as a sprinkle of seasoned salt and garlic powder. I still felt that it was missing something though."

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