Baked Potato Soup Recipe

Name: Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup:; 2.5 lbs potatoes, such as red potatoes, whites, yellow or russets; 1/3 cup brown rice or all-purpose flour; 5 cups milk, plus more as needed; 1 teaspoon salt, plus more to taste; 1 teaspoon freshly cracked black pepper, plus more to taste; 3/4 cups sour cream; Toppings:; slices of bacon, cooked and chopped; thinly sliced chives or green onions, or both; cheddar cheese, shredded; sour cream

Servings: persons

Soup:
2.5 lbs potatoes, such as red potatoes, whites, yellow or russets
1/3 cup brown rice or all-purpose flour
5 cups milk, plus more as needed
1 teaspoon salt, plus more to taste
1 teaspoon freshly cracked black pepper, plus more to taste
3/4 cups sour cream
Toppings:
slices of bacon, cooked and chopped
thinly sliced chives or green onions, or both
cheddar cheese, shredded
sour cream

1
Preheat the oven to 400 degrees. Pierce each potato with a fork and then place on a baking sheet. Bake for approximately 1 hour, until the potatoes are tender. Cool them completely. When the potatoes are cool, slice them in half and use a spoon to scoop out as much of the flesh as possible. You can also peel them fairly easily, but I'm usually not that motivated. Discard the skins and roughly mash the potatoes a few times, leaving plenty of large bite size chunks.
2
In the bottom of a large soup pot or dutch oven, combine the flour and about 2 cups of milk. Whisk to thoroughly combine and then slowly stir in the rest of the milk. Cook over medium heat, for about 5 - 10 minutes, until the mixture thickens slightly. Add the potatoes, salt and pepper and turn the heat to low. Cook the soup without boiling at all, stirring frequently, for about 10 minutes. Stir in the sour cream and cook about 3 more minutes. Taste and adjust the salt and pepper to taste.
3
Serve immediately or transfer to a crockpot set to WARM. This will keep well at the lowest crockpot setting for up to 4 hours, stirring occasionally. Add milk if it is too thick before serving and heat just enough to make sure the soup is warm. Ladle soup into bowls and top with bacon, cheese, chives and sour cream.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Soup:, 2.5 lbs potatoes, such as red potatoes, whites, yellow or russets, 1/3 cup brown rice or all-purpose flour, 5 cups milk, plus more as needed, 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.

Baked Potato Soup

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