Real Recipes From Real Home Cooks ®

new england baked potato soup

Recipe by
Melanie Ross
Rumford, ME

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe.

yield 8 serving(s)
cook time 55 Min
method Stove Top

Ingredients For new england baked potato soup

  • 1
    onion, diced
  • 1 Tbsp
    olive oil
  • 1/2 c
    all purpose flour
  • 3 can
    (14.5 ounce) chicken broth
  • 5
    potatoes, baked, peeled and diced
  • 2 c
    half and half
  • 1 c
    sharp cheddar cheese, grated
  • 1 c
    sour cream
  • salt & pepper to taste

How To Make new england baked potato soup

  • 1
    In a Dutch oven cook bacon until crisp; remove and crumble; set aside.
  • 2
    If you have just cooked the bacon then cook the onions on medium-low heat in the bacon drippings until tender. If you are using leftover bacon or are omitting the bacon altogether then add about 2 tablespoons olive oil to the Dutch oven and cook the onion on medium-low heat until tender.
  • 3
    Once tender stir in flour and cook for one minute, stirring constantly.
  • 4
    Gradually add chicken broth; cook, stirring constantly until thickened and bubbly.
  • 5
    Put in the diced potatoes and half & half. If you like your soup very chunky you can leave it as is. If you like a slightly smoother soup you can use an immersion blender to blend it.
  • 6
    Continue to cook on medium-low heat for 10 minutes and stir in the cheese and sour cream.
  • 7
    Garnish with the bacon, chives, additional cheese, and sour cream if you’d like.