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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


  • 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


  • 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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Average Rating:
  • Sunshinebakerpa
    Dec 20, 2020

    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.

  • Quintina
    Mar 9, 2020

    No comment left

  • Amy
    Mar 29, 2019

    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.

  • Kim
    Jan 10, 2018

    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.

  • jlsouhrada
    Dec 31, 2017

    TASTE WAS PASTY. Not enough flavor. Won't make it again without changing the recipe. Really bland

  • Al
    Nov 12, 2017

    No comment left

  • 2124arizona
    Jun 18, 2017

    This is one o boy's favorite soups!!

  • jeanc47
    Nov 3, 2016

    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.

  • sstetzel
    Sep 21, 2016

    With the dairy and potatoes, this is probably not a good recipe to freeze.

  • amosf
    Sep 21, 2016

    Can this be frozen ahead of time???