Baked Potato Cheese Soup

Baked Potato Cheese Soup

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Patty Picard


Can be cut down in size as needed.


☆☆☆☆☆ 0 votes

12-15 people
1 Hr 30 Min
30 Min
Stove Top


  • 12-16 large
    baking potatoes
  • 4 c
  • 8 c
    chicken broth
  • 1 1/3 c
  • 1 1/3 c
  • 16-24 slice
    bacon, cooked & chopped
  • 2 c
    sour cream
  • 16 oz
    shredded cheddar cheese
  • ·
    salt & pepper

How to Make Baked Potato Cheese Soup


  1. Bake potatoes until soft, cool, then peel. Mash or cube the potatoes depending on the desired consistency of the soup
  2. In a large soup pot, combine butter and flour to make a roux. Cook for 1 min then slowly whisk in the liquids
  3. Add salt & pepper to taste, potatoes, cooked bacon and cheese. Heat through. Stir in the sour cream. Season to taste.
  4. To reheat, you can add more milk. This recipe can also be cut in half, thirds or quarters.

Printable Recipe Card

About Baked Potato Cheese Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American

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