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Nutrition Facts
Serving Size 1 (362g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 teaspoon pepper
Calories 605
Calories from Fat 411		(67%)
Amount Per Serving		%DV
	Total Fat 45.7g	70%
	Saturated Fat 24.9g	124%
	Monounsaturated Fat 14.7g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 113mg		37%
Sodium 759mg		31%
Potassium 700mg		20%
Total Carbohydrate 33.4g		11%
	Dietary Fiber 1.7g	6%
	Sugars 0.9g
Protein 16.4g		32%
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Baked Potato Soup

Recipe #37136 | 1¾ hours | 30 min prep | add private note

⁽³²⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Aug 13, 2002

A rich, creamy, comforting soup

SERVES 8 -10 (change servings and units)

Ingredients

4 large baking potatoes (about 2 3/4 lb.)
2/3 cup butter or margarine
2/3 cup all-purpose flour
3/4-2 teaspoon salt (to taste)
1/2-1 teaspoon pepper (to taste)
6 cups milk
1 cup sour cream
1/4 cup thinly sliced green onion
10 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese

Directions

1
Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely.
2
Peel and cube potatoes.
3
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth.
4
Gradually add milk.
5
Bring to a boil; cook and stir for 2 minutes or until thickened.
6
Remove from the heat; whisk in sour cream.
7
Add potatoes and green onions; mix well.
8
Ladle into serving bowls; top with bacon and cheddar cheese.
9
Enjoy.

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Featured Reviews for This Recipe

From: Rachel Kay

On Nov 16, 2009

This was soooooo good. It was rich and creamy, not to mention super filling. I changed it up a bit to make it 'LOADED' baked potato soup. I added brocolli bits along with more bacon and a bit more sour cream. Loved it. and soooo easy to make!! Thanks

0 people found this review helpful

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From: its.gina

On Jan 13, 2009

The recipe was easy but it tasted too much like flour...blech!

0 people found this review helpful

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From: Connie K

On May 13, 2004

What a wonderful, creamy, flavorful comfort soup! We love this one. This recipe is restaurant quality. I added a heaping tablespoon of chicken base in step 7.

5 people found this review helpful

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From: AKillian24

On Aug 1, 2005

This was great! I eyeballed the ingredient amounts and this turned out great with lower fat ingredients. For a make-ahead plan: I baked and cubed the potatoes in the morning, warmed in in the microwave a bit before adding them to the soup. For a more hearty soup - I also used whole wheat flour which gave it a very deep flavor. GREAT!

3 people found this review helpful

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Read all 32 reviews