Baked Potato Soup

I make this soup all the time but never completely by the recipe. I do NOT mash my potatoes which tastes pretty good and use 1% milk. It's pretty yummy and my family loves it.

I had some leftover gold potatoes that had been boiled, and was really excited to find this recipe. We've gotten some of our family favorites from Cooking Light recipes. Plus, we love soup, and we love baked potatoes. Why not put the two together?! 

Six cups of milk seemed like an odd way to start off (milk soup?), but Cooking Light described this recipe was one of their all-time favorites. So, I was pretty sure that the recipe would soon be one of our favorites, too. With the exception of using boiled gold potatoes in lieu of baked russets, I followed the recipe as written. We were excited as the bacon-y aroma filled our house, and as each soup topping appeared on the table: green onion, sharp cheddar, and those oh-so-delicious pieces of just-sizzled bacon. The finished soup appeared a bit bland--mostly off-whiteish, with no distinctive aroma. No matter, I thought, the toppings will make all the difference.

My son, who is only 7 but seems to be developing a palate worthy of a future Iron Chef, stopped eating after two bites. "It's kind of, well, it doesn't really have much, um, flavor," he said. He was right. Though the grownups had been covering over the blandness with loads of bacon and green onion in each bite, the truth was that the soup itself tasted as bland as it appeared--like a hot, potato and milk milkshake. We lucked out with an adventurous eater, and it was sad to see him in tears at the thought of having to eat the rest of his soup. Once we admitted that we weren't big fans, but that sometimes we just have to eat something because we'd spent the time and effort (and sometimes, money) and needed food in our bodies, he ended up eating a few more bites before calling it quits.

I've looked at the reviews and seen that others have modified the recipe by replacing some of the milk in the recipe with broth. That seems like a good place to start. We've got other potato soup recipes that we love, so I think that this one will go in the fail pail, and we'll move on.

This is a tasty recipe but I was disappointed by the texture. I think I overheated my milk because it separated and looks really strange. It still tastes fine but it looks terrible. I don't think I'll be serving this to anyone but myself.

Very good recipe overall. I found that it needed more seasoning, but we like our food to really have a flavorful punch to it.

This was delicious, easy and filling, perfect for a chilly night. When I reheated it the next day, i just added a bit of chicken broth :)

We really liked it!! I baked the potatoes in the microwave.

I made changes others recommended, frying the bacon first, then saute the onion in the bacon fat, using 2 cups chicken broth and 4 cups of milk, reducing the flour to half cup, and still, it was a bit blant. I would further reduce the flour to about maximum 1/4 cup, as I believe it was still too much making the soup just too thick. The potato chunks are wonderful in the soup though. Has potential.

What a fun and delicious recipe!! I made this last night to rave reviews from both my husband and my mom. Both have very different tastes too, my husband likes light and healthy and my mother likes rich and creamy. I made a few changes based on other reviewers comments. In my dutch oven, I cooked 4 slices of thick cut bacon, removed and then sauteed half a yellow onion in bacon grease (my husband doesn't like green onions). Removed the onions and set aside. I used 1/2 cup flour, 4 cups skim milk and 2 cups chicken broth. As mixture started to bubble, I added back the onions and the bacon (which I had chopped in food processor). The rest I did the same except I used 1/2 tsp of sea salt instead of salt. I think the bacon and chicken broth added enough sodium to help with taste. Overall a delicious recipe that I will definitely make again and can't wait to have leftovers for lunch today.

This really does taste like a baked potato with the works, especially because the mashed potatoes are still chunky rather than pureed. Had no problems with the flour like other reviewers, but perhaps because i used soy milk. My only change would be to decrease the green onion slightly.

I followed the recipe (except for the onions and bacon) and was very happy with the results. It was rather thick, but I think potato soup is supposed to be thick. It did take longer than 8 minutes to thicken, but other than that, the recipe was easy to follow ( I don't enjoy cooking at all). I could envision adding broccoli -- not sure about the other things.

I am a good cook with years of experience. This soup is nowhere near good enough for a special occasion or even good enough to ever make again! I give it no stars. To my great disappointment, after making it exactly as written...it tasted awful! I believe the problem was ALL THAT FLOUR! I wish I had followed my instincts and used NO FLOUR! The texture was so thick a spoon stood straight up in it! Potatoes when mashed, thicken broths, and I think flour would be totally unnecessary in this dish. (For the uninitiated, uncooked flour tastes awful in anything and must be cooked to remove the raw taste!) Even adding more milk (and even half 'n half to dilute MORE before serving) it was like eating slightly runny lumpy mashed potatoes! This soup was truly horrible!

With a little tweaking this is a delicious hearty comforting soup which I make several times a year. I scrub the potatoes well, bake them and let them cool well enough to handle then cut them up in cubes leaving the skin on for that nice potato skin flavor I use half and half instead of 2% milk, double the amount of sharp cheddar which is regular not low fat. Also increase the salt to 1 1/2 tsp, the pepper to 1 tsp and use regular sour cream. Just as I turn off the fire I stir in 1 Tb of butter. I dice and brown til crisp a lb of thick sliced bacon and put it out with a bowl of grated sharp cheddar so people can top with as much of each as they like. A tsp and a half of cheese seems like a laughable joke. I know this isn't a light version but we don't eat it every day and in my kitchen it's flavor, texture/comfort factor, health in that order. I want people to walk away from my table feeling like they have eaten grandma's cooking.

I made this soup for the second time last night and it was delicious, again. I did use only a 1/2 cup of flour based on the other reviews and I added some steamed chopped leftover broccoli which I wanted to use up. I also used 5 cups of 2% milk and 1 cup of lower sodium chicken broth as I did not have enough milk. The toppings of bacon, cheese and the green onions really add to the foverall flavor of the soup. I am looking forward to the leftovers for lunch!

I've made this before was was disappointed in the flavor. The second time around I added a cup of onions, two carrots and a cup of broccoli that I sauteed in about 2 tablespoons of butter - before adding the flour. I did not read the suggestions to cut down on the amount of flour and the soup came out VERY thick. I really liked the overall outcome though. I emulsified the vegetables and potato mixture and the result is very satifyings and you get a few more vegetables in there. Will definitely make this again.

Great recipe, used 10 slices of turkey bacon, great for snowy days like today.

Fantastic recipe! For years I have only made my great grandmother's potato soup recipe. It's a great recipe but wayyyyy too high in fat and calories. This had a lot more pizazz but less fat & calories. Loved it! I doubled the salt as the reviewers suggested (2 tsp instead of 1 tsp) and opted to put all of the topping ingredients in the soup rather than use as a garnish. Also omitted the bacon because I made it during Lent on a Friday. Didn't miss the meat at all! It reminded me of good-quality restaurant potato soup. Try this with the Cooking Light recipe for Beer Cheese Bread, one of my all-time favorite recipes and a great companion to any soup or stew. You will love it! :)

This was very good for being light. I could taste the difference from other baked potato soups I've had that have been heavier but I was still pleased with the outcome. Needed more salt than asked for but otherwise I will definitely make this again :)

This was good. Only give it 3 stars because I made some changes - it needs more salt, i used yukon gold potatoes, and i added a little cayenne and some paprika. I won't stir in a full 1/2 cup of onions next time, either, it was a little overpowering. All in all, a good soup.

We have tried a number of baked potato soup recipes, and this is our favorite! The sour cream adds a special richness, and the soup is so creamy, you would never think it's "light" at all. I made it exactly as written, except I didn't add any green onions to the soup (my husband doesn't like them); I just provided them at the table for my son and me to add to our servings. Try this recipe! You won't be sorry! I served it with cornbread.

A family favorite for several years now! Tonight, I lightly cooked some broccoli to up the veggies. I also used the nutrient-filled water in place of some milk as well as a cup or so of MSG-free chicken broth. It was easily the best batch I've ever made. Love the versatility of this recipe!!!

The toppings make the soup. I found it to be bland and too thick for my liking. Would either omit the flour next time or cut down the amount.

Super tasty! I omitted half of the flour as others suggested and since I am a vegetarian, nixed the bacon. Instead, I added broccoli with the milk and flour and whisked it. Am going to try adding in shallots instead of green onions next time to see the flavor!

I really loved this soup but made a few revisions. I used extra sharp white cheddar cheese which made the cheese flavor more pronounced and blended well with the creamy texture. I also added more cheese than the recipe called for..I used about 3 cups of finely grated cheese. I also added cooked and crumbled bacon to the soup to add a smoky-ness to the broth.

Excellent, easy recipe. Filling and oh so tasty. I've made this several times and it's always made everyone at my table happy - from 4 years old to 79 years old. I'm not a huge fan of green onions so I just sauteed half a yellow onion, chopped, with a little of the leftover bacon grease and used that instead. YUM. Served with a green salad, this makes a terrific fall or winter meal.

I made this soup today while the kids were asleep! I thinned mine out a little with chicken broth and omitted the onions. Great Soup! Smooth and lots of flavor.

This was very good; almost like a chowder. It was filling enough for me and my daughter, but I wasn't sure if would be enough for my husband, so along w/ a green salad, I pan seared some tilapia.

This recipe was very good. Hearty and thick so not too much protesting from my meateaters. But I thought it ended up being alot of work. I will make it again though - great on a cold winter day.

Great, Great Recipe!!! Super-easy to prepare. Does take a good deal more salt than suggested.

Made this on the first cool day of fall, after a brisk walk. My husband and I loved it, and there was plenty of left overs for lunch the next two days!! Yum Yum!!

Great soup- I added more cheese and salt to pump up the flavour. I also found the soup to be quite thick so I put in half a bottle of beer at the end- delicious!!

This soup is excellent. I cut this recipe in half so we wouldn't have as much leftovers. I used 1/3 cup of flour, but next time I'll use less flour, maybe a scant 1/4 cup. I agree with the others that less flour would have been better.

Delicious, tastes just like a baked potato with the works, only better.

This soup is fantastic! I followed the suggestion from another reviewer and used only 1/2 cup of flour. I also sauteed finely diced yellow onion to add to the soup, in lieu of the green onion topping, and I used full fat extra sharp cheddar. I think that this soup is excellent with or without the extra cheese and bacon toppings. Our 7-year old, who pretty much refuses to eat soup of any kind, loves it, so that makes it a keeper in our book!

I read the other reviews and cut the flour down to 1/2 cup. You need to make sure you stir it constantly. It does take almost 15 minutes for the mixture to bubble. It turned out nice and thick! My boyfriend and I really enjoyed it. If I had some celery, I would have added it.

This was a good soup. I did modify the recipe a little. I used .5 cup of flour as others suggessted, and I substituted 1% milk and regular cheese because that is what I had. I did had to add a lot of salt to it to balance the sweetness of the potato, but the result was well received by my family. I will make it again.

Made this the other night - me and my kids thought it was great. Next time I think I'll cut the flour down as suggested - it tasted fine but was really thick and we've had to add milk to leftovers to thin it out. I agree with others that it needs more salt. I'm also thinking about adding the bacon in with it next time to really get that bacon flavor throughout - only because we're big bacon fans =)

This was a huge hit and easy to make. It will be a staple this winter.

This recipe is fantastic and held for days after for many leftovers! As tasty and fufilling as expected!!!