Baked Potato Soup
Posted On 2 March 2025
A friend’s recipe that was written with some…oddities.
Baked Potato Soup
Ingredients
- 4 large baking potatoes
- 150 grams unsalted butter (⅔ cup)
- 80 grams all-purpose flour (⅔ cup)
- 1470 grams milk (6 cups)
- 5 grams salt (¾ teaspoon)
- 3 grams pepper (½ teaspoon)
- 4 green onions, chopped, divided
- 12 slices bacon, cooked, crumbled, divided
- 280 grams cheddar cheese, shredded (1¼ cups)
- 245 grams sour cream (1 cup, 8oz package, etc.)
Instructions
- Heat oven to 400℉
- Wash potatoes, prick a few times with a fork, then bake at 400℉ for 1 hour or until done and tender. Let cool. Cut potatoes in half lengthwise and scoop out the good bits. Keep the skins.
- Melt butter in heavy saucepan over low heat.
- Add flour, stirring constantly.
- Gradually add 4 cups of the milk.
- Cook over medium heat, stirring constantly, until mixture thickens and bubbles.
- Add potato pulp, salt, pepper, 2 tablespoons of the green onions, ½ cup of the bacon, and 1 cup of the shredded cheese.
- Cook until heated through.
- Stir in sour cream. Taste and adjust seasonings. Add more milk and heat if the consistency is too thick.
- Serve with remaining onion, bacon, and cheese sprinkled on top.
Notes
- Add butter and roast the skins until crispy. Can be eaten on their own or also used as a topping for the soup.