Butera's Baked Potato Soup

Daily Inspiration S


Sinfully rich, but so worth it. You can; however, lighten it up a bit using low-fat and/or light versions of these ingredients.

This was featured in the Chronicle years ago and was contributed by Butera's deli.


★★★★★ 4 votes

30 Min
1 Hr 30 Min
Stove Top


  • 2/3 c
  • 2/3 c
  • 1 1/2 qt
  • ·
  • ·
  • 4
    large potatoes, baked
  • 4
    green onions, chopped
  • 1 c
    sour cream
  • 1 c
    bacon, crisp cooked and crumbled (more if using for garnish)
  • 5 oz
    cheddar cheese, grated (more if using for garnish)
  • ·
    chives, for garnish

How to Make Butera's Baked Potato Soup


  1. Melt butter in a medium-size pan over medium heat. Using a wire whisk, slowly blend in flour until thoroughly blended.
  2. Gradually add milk, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.
  3. Cut cooked potatoes in half and scoop out the "meat" and set aside.
  4. When milk mixture is very hot, whisk in potato. Stir in green onions.
  5. Whisk well and add sour cream and crumbled bacon. Heat thoroughly. Add cheese, a little at a time, stirring until all is incorporated.
  6. Garnish with chives. Add a sprinkling of grated cheese and crumbled bacon.

Printable Recipe Card

About Butera's Baked Potato Soup

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

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