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Baked Potato Soup Recipe

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(Southern Living, December 1991)

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
1/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled, and divided
1-1/4 cups (5 ounces) shredded Cheddar cheese, divided
1 (8 ounce) carton sour cream

Wash potatoes and prick several times with a fork; bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp.

Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness.

Serve with remaining onion, bacon, and cheese. Yield: 10 cups.

Ratings / Reviews

Full Review Rated By: mark

I made this recipe for a party and they were licking the bowls clean. It went over great and everyone wanted more!

Full Review Reviewed By: Shirena

This soup was very easy to make and tasted great. I made it a mere 3 hours before my guests arrived, and it went over big time. The only problem was that the soup gets thicker the longer it sits, so you need to watch that. Otherwise, I would definitely recommend it!

Full Review Reviewed By: Judy913

Full Review Rated By: AnnaBear

It was pretty good. The only thing is that we needed alot more peppper and salt then the recipe said. The soup was really filling, which is good.

Full Review Reviewed By: HFAnderson

Submitted By: Amy F