Baked Potato Soup

Name: Baked Potato Soup
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 10 servings
Ingredients: 4 large baking potatoes (about 12 ounces each); 2/3 cup butter, cubed; 2/3 cup all-purpose flour; 3/4 teaspoon salt; 1/4 teaspoon white pepper; 6 cups 2% milk; 1 cup sour cream; 1/4 cup thinly sliced green onions; 1 cup shredded cheddar cheese; 10 bacon strips, cooked and crumbled

Total Time Prep: 20 min. Bake: 65 min. + cooling

Yield 10 servings

Test Kitchen Approved

This baked potato soup recipe tastes just like a loaded baked potato but in soup form! Bowls of the cozy soup are served with sprinkles of cheddar cheese and smoky bacon.

Ingredients

4 large baking potatoes (about 12 ounces each)
2/3 cup butter, cubed
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
6 cups 2% milk
1 cup sour cream
1/4 cup thinly sliced green onions
1 cup shredded cheddar cheese
10 bacon strips, cooked and crumbled

Directions

Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely.
Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through.
Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon.

Nutrition Facts

1 cup: 469 calories, 28g fat (17g saturated fat), 86mg cholesterol, 563mg sodium, 41g carbohydrate (10g sugars, 3g fiber), 14g protein.

My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! —Joann Goetz, Genoa, Ohio

Recipe Creator