Baked Potato Soup

I want to start by saying the above pic was taken of a warmed up bowl of this soup – I had forgotten to take a pic of a bowl fresh out of the pot.  That’s why all the goodies on top are only in the center, that happened during the reheat in the microwave. I should mention here, the soup reheats great just do it slowly, like on power 80% or less and stir frequently, it will get hot spots and burn you!

Things you will need:

8 quart pot


measuring cups/spoons

flour sifter (not totally necessary, but I find it is easier to keep flour from clumping)

big spoon for mixing (wooden or other)

2 bowls

potato masher


cutting board


4 large russet potatoes (if you like chunks like I do, make 2 more)

1/2 cup butter (use REAL butter – no skimping on calories here!)

1/2 cup flour

1 1/2 quarts milk (I use skim)

salt and pepper to taste

4 to 6 green onions (scallions) chopped (more or less to taste)

1 cup sour cream (you can use full or low fat – fat free won’t work/taste as good here)

2 cups crisp-cooked bacon (crumbled) more or less to taste

1 cup shredded cheese (I use colby/monterey jack blend or mild cheddar)

load of crusty bread (this does not go IN soup – I just like to have it on hand to eat with the soup – or you could even get boules and serve it that way – did that once – YUM!)

Bake (yes bake!) potatoes in 350 degree oven until fork tender (one to 1 1/2 hours).  When done, set aside to cool.  When cool, cut 4 in half and scoop out the insides into a bowl.  If you’ve made the 2 extra for chunks, cut them to desired size into a separate bowl.  Mash the scooped potatoes.

Melt butter in pot on medium heat, when melted, add flour a bit at a time, whisking the whole time, until thoroughly blended.

Gradually add milk to the roux, again whisking constantly so it stays smooth.  Adjust heat as needed so it stays simmering.

When done adding milk and mixture is HOT, use spoon to add mashed potatoes, smashing or not for desired texture.  When done, if it is too thick, you can add more milk.

Mix in about half to 3/4 green onion, all of sour cream, 1/2 bacon and lastly, chunks of potatoes (if used).  Heat thoroughly low to medium heat, stirring a lot to minimize sticking to pot.

Serve with sprinkling of bacon, cheese and green onion on top and piece of crusty bread on the side!


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