Real Recipes From Real Home Cooks ®

baked potato soup

(5 ratings)
Blue Ribbon Recipe by
Felicia Amos
Pacific, MO

I am a young mom, and I wanted something easy and delicious to make. I have perfected this recipe, and my husband and toddler love it! It tastes just like 54th Street Bar and Grill. Goes great with bread or a sandwich.

Blue Ribbon Recipe

This baked potato soup is anything but another potato soup recipe. To begin, the base is made similar to a chowder starting with a roux and adding milk. Thick and velvety, it has the flavors you'd find in a loaded baked potato. The sour cream gives it a little tanginess and the bacon bits add saltiness and texture. Green onions sprinkled on top add a pop of fresh flavor. This is a hearty and easy soup recipe that's pure comfort food for the colder fall and winter weather.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 - 8
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For baked potato soup

  • 2/3 c
  • 2/3 c
    all-purpose flour
  • 7 c
  • 4 lg
    potatoes, baked, peeled, and cubed
  • 4
    green onions, thinly sliced
  • 1 pkg
    bacon, cooked, drained, and chopped
  • 1 1/4 c
    shredded mild cheddar cheese
  • 1 c
    sour cream
  • 3/4 tsp
  • 1/2 tsp

How To Make baked potato soup

  • Flour stirred into melted butter.
    In a large pot over low heat, melt butter. Stir in flour; stir until smooth and bubbly.
  • Slowly adding milk to butter and flour.
    Gradually add milk, stirring constantly, until the sauce has thickened.
  • Adding baked and cubed potatoes.
    Add baked, peeled, and cubed potatoes.
  • Onions added to the soup as it simmers.
    Add onions. Continue to cook, stirring constantly, until the soup begins to bubble. Reduce heat; simmer gently for 10 minutes.
  • Chopped bacon, sour cream, and cheddar cheese added to the soup.
    Add remaining ingredients. Stir until the cheese is melted. Then serve and enjoy!