Monday, January 24, 2011

Baked Potato Soup

baked potato soup

I’ve made a few different potato soups in the past, all of them good. But for some reason when I wandered across this recipe when browsing Pennies on a Platter I just couldn’t get it out of my mind. A few days after finding this recipe I made it for dinner and let me tell you it was Heaven-sent, in so many ways. First, of course, it was delicious. But a very close second: It was super fast and easy to put together.

The night I had this scheduled I was running a bit behind schedule getting home from work and was feeling a bit frantic. I called Brian and asked him to chop some potatoes for me, and beyond that I’d deal when I got home. Maybe our kids could eat PB&J that night since there was no way soup would be done before they needed to get to bed. Right?

Wrong! About 20 minutes after I got home and got started dinner was sitting merrily on the table. Madeline, in between painting her high chair with it and giving herself a facial with it, ate almost as much soup as Brian or I did. Rebecca, confessed hater of all things potato (including French Fries. Somehow I gave birth to a child that hates French fries. Someone do DNA testing, STAT!) took her required taste and declared that she didn’t hate it. She didn’t spit it out, she didn’t complain. I’ll call that a win.

Loaded Baked Potato Soup
printable recipe

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, peeled and cubed (about 4 cups)
4 green onions, sliced, plus more for garnish
12 bacon strips, cooked and crumbled
1 1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 teaspoon salt, plus more for seasoning
1/2 teaspoon pepper, plus more for seasoning

Melt the butter in a large soup pot or Dutch oven. Stir the flour with the butter mixing until smooth. Pour the milk into the pot and stir until thick, about 10 minutes. Add the potatoes and onions to the pot and bring to a boil. Lower to a simmer and cook for 10 minutes or until potatoes are tender.

Stir in the cheese, sour cream, bacon, salt and pepper until cheese is melted and combined.

Garnish with additional bacon, sour cream and green onion if desired. Serve

Source: Pennies on a Platter


  1. We love this soup and also love how quick it is to put together. Glad your kids enjoyed it as well! :)

  2. I'm impressed, a delicious soup in under 30 minutes, I have got to try this one.

  3. Nice work. I really like the concept. Potato soup is so good in the winter. Thanks.

  4. Guess I should have "cooked" flour a little longer. 1 minute or so. It tasted "floury" at the end. I added more salt, a quarter teas. curry powder and a quarter teas. nutmeg. NOW WE'RE TALKING!