Baked potato soup

Baked potato soup

Baked potato soup

Baked potato soup photo 1
Baked potato soup photo 2
Baked potato soup photo 3


  • milk - 6 c
  • butter or margarine - 2/3 c
  • salt - 3/4 tsp
  • carton sour cream - 1 oz
  • all-purpose flour - 2/3 c
  • pepper - 1/2 tsp
  • 6 oz
  • large baking potatoes - 4 item
  • slices bacon, cooked, crumbled and divided - 12 item
  • green onions, chopped and divided - 4 item

How to make baked potato soup:

Wash potatoes; prick several times with a fork. Bake at 400° for 1 hour or until done; let cool. Cut potatoes in half lengthwise; scoop out and reserve pulp. Discard shells. Melt butter in a Dutch oven over low heat. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in potatoes, salt, pepper, 1 cup cheese, 1/2 cup bacon and 2 tablespoons green onions; cook until heated (do not boil). Stir in sour cream. Cook just until heated (do not boil). Serve with remaining cheese, bacon and green onions. Yields 2 1/2 quarts.

Recipe categories: Potato, Vegetables, Soups & stews.

Baked potato soup
Average rating: 2.5 of 5, total votes: 4
Cook. Time: PT1H30M
Total Time: PT1H30M

Cause of complaint:

Related ingredients:
sugar, cream cheese, eggs, milk, sour cream, salt, package lipton onion soup mix
You may be interested in these recipes: