Baked Potato Soup – a delicious recipe with baking potatoes, butter, flour, milk, garlic, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat oven to 350F and bake the potatoes until fork tender, about 1 hour to 1 hour 15 minutes. (You can bake the potatoes beforehand).
2
Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Cook the roux (flour in butter) until a very pale golden. Gradually add milk to the roux, garlic and season to taste, whisking constantly.
3
Cut potatoes in half, scoop out the interior and set aside. Chop up half the potato peels and discard the remainder.
4
When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in .
5
Note: You can set aside a bit of the bacon, green onions and cheese to sprinkle on top for a nice appearance.
6
Enjoy!
1728
kcal
Calories
120
g
Fat
83
g
Carbs
77
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 large baking potatoes, 2/3 cup butter, 2/3 cup flour, 8 cups milk (you will probably need more to thin), and more.
Yes, Baked Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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