Favorite Baked Potato Soup Recipe

4.5 55 81
Favorite Baked Potato Soup Recipe
Favorite Baked Potato Soup Recipe photo by Taste of Home
Publisher Photo

Favorite Baked Potato Soup Recipe

Read Reviews
4.5 55 81
Publisher Photo
My husband and I enjoyed a delicious potato soup at a restaurant while on vacation and I came home determined to duplicate it. It took me five years to get the taste right! —Joann Goetz, Genoa, Ohio
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + cooling

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 (8 ounces) 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. Yield: 10 servings.
Health Tip: Here’s a way to lighten up this indulgent classic: Make a roux with just ¼ cup butter and flour, proceed with the recipe as written then, at the end, mash or puree some of the potatoes to add thickness.
Originally published as Baked Potato Soup in Taste of Home October/November 2001, p18

Nutritional Facts

1 cup: 461 calories, 27g fat (16g saturated fat), 69mg cholesterol, 580mg sodium, 41g carbohydrate (9g sugars, 3g fiber), 15g protein.

  • 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 (8 ounces) sour cream
  • 1/4 cup thinly sliced green onions
  • 1 cup shredded cheddar cheese
  • 10 bacon strips, cooked and crumbled
  1. Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely.
  2. 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.
  3. Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon. Yield: 10 servings.
Health Tip: Here’s a way to lighten up this indulgent classic: Make a roux with just ¼ cup butter and flour, proceed with the recipe as written then, at the end, mash or puree some of the potatoes to add thickness.
Originally published as Baked Potato Soup in Taste of Home October/November 2001, p18

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Reviews forFavorite Baked Potato Soup

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2124arizona User ID: 845443 268074
Reviewed Jun. 18, 2017

"This is one o boy's favorite soups!!"

MY REVIEW
jeanc47 User ID: 7157598 256346
Reviewed 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."

MY REVIEW
sstetzel User ID: 158954 254401
Reviewed Sep. 21, 2016

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

MY REVIEW
amosf User ID: 2942675 254393
Reviewed Sep. 21, 2016

"Can this be frozen ahead of time???"

MY REVIEW
chryck User ID: 8446983 244295
Reviewed Feb. 22, 2016

"Love this recipe!!!! I made very little changes. I did add more potatoes than it called for as well as used Old cheddar cheese(and lots of it ) for that sharp cheddar flavor. I believe that any recipe is a starting block and we add to it or take away things to make it our own. This recipe need very little adjustment to make my family beg for seconds! And with 5 kids to please, when they all want more, i know I have hit the jackpot with this one!"

MY REVIEW
C.A.D. User ID: 7091862 243091
Reviewed Feb. 2, 2016

"This recipe is a good start but is really quite bland. I added more salt and pepper, 1 can of chicken broth, 1/4 c chopped onion, and about 1/3 cup of cheddar cheese. So many people gave this a 5 star rating but go on to tell about all the extra ingredients they added. That's not really an accurate rating of the original recipe."

MY REVIEW
krdale User ID: 8679855 242337
Reviewed Jan. 23, 2016

"This recipe is flawless! I have shared it so many times!"

MY REVIEW
Wammie User ID: 7967389 241438
Reviewed Jan. 9, 2016

"Thoroughly impressed with this recipe. Winter in Wisconsin is starting to get cold & the smell of potatoes baking the oven just stimulates the salivary sense of what's to come. I didn't add as much sour cream as indicated & split the milk called for with 1/2 & 1/2 and milk. I also added chopped ham I had in the freezer in addition to the bacon. Chopped yellow onions & celery plus a couple drops of hot sauce is what I say "nailed it"!"

MY REVIEW
Krickcrack User ID: 6600355 237509
Reviewed Nov. 16, 2015

"Really easy and very good. I even had enough to share at work."

MY REVIEW
Roxiedill1123 User ID: 8578891 235831
Reviewed Oct. 28, 2015

"I have made this and it is totally delicious. Thank you for the recipe."

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