Baked Potato Soup

This Baked Potato Soup is the epitome of comfort food, bringing together the rich and hearty flavors of baked potatoes, crispy bacon, and sharp cheddar cheese, all in one comforting bowl. This soup is perfect for cozy evenings and is sure to warm you from the inside out. It's not just a soup, but an experience of creamy delight with a beautiful array of toppings that give you a bit of crunch, a bit of fresh burst, and a lot of flavor in every spoonful.


  • 4 large baking potatoes
  • 2/3 cup butter
  • 2/3 cup all-purpose flour
  • 6 cups milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 green onions, chopped
  • 12 slices bacon, cooked and crumbled
  • 1-1/4 cup cheddar cheese, shredded
  • 8 ounces sour cream


Preheat your oven to 400Ā°F. Wash the potatoes thoroughly and prick them with a fork. Bake for about 1 hour or until tender and fully cooked. Allow them to cool. Once cool, cut them in half lengthwise and scoop out the potato pulp, setting it aside.

In a heavy saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, until the mixture becomes smooth and bubbly. Gradually add the milk, stirring constantly, until the mixture is thick and creamy.

Add the potato pulp to the roux along with salt, pepper, 2 tablespoons of green onions, half of the bacon, and 1 cup of cheddar cheese. Cook the soup, stirring occasionally, until thoroughly heated.

Stir in the sour cream and adjust the consistency with extra milk, if needed. Allow it to heat through but not boil to maintain a creamy texture.

Serve the soup hot, garnished with the remaining green onions, bacon, and cheddar cheese. Serves 4-6.

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