Baked Potato Soup

Gooseberry Patch
Baked Potato SoupRecipe
Oxmoor House
This family-pleaser is the popular loaded and stuffed baked potato...soup style!


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4 large baking potatoes
2/3 cup butter or margerine
2/3 cup all-purpose flour
7 cups milk
4 green onions, sliced
1 (12-oz.) pkg. bacon, cooked and crumbled
1 1/4 cups (5-oz.) shredded Cheddar cheese
1 (8-oz.) container sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
Garnish: additional shredded Cheddar cheese, cooked and crumbled bacon, sliced green onions


Bake potatoes at 400° for one hour on until done; cool. Cut potatoes in half lengthwise; scoop out pulp and reserve. Discard shells.

Melt butter in a Dutch oven over low heat. Whisk in flour until smooth. Cook one minute, stirring constantly. Gradually whisk in milk; cook over medium heat 10 minutes, whisking constantly, until mixture is thickened and bubbly.

Stir in potato pulp and green onions; bring to a boil. Cover, reduce heat and simmer 10 minutes. Add bacon and next 4 ingredients; stir until cheese melts. Garnish, if desired. Serve immediately.

Created date

December 2011