A thick, creamy baked potato soup with green onions, bacon, sour cream and cheese. This is pure comfort food!
This is a thick, creamy potato soup. You bake the potatoes, if that isn’t obvious from the title 😉 So this would be a good one if you have left over baked potatoes. Either way, you bake up some nice russet potatoes, cut them open and scrape out the pulp. You add in some good baked potato type toppings, milk and or cream and season it up! My family loved this soup. We love potatoes just about any way you can make them. This was a nice alternative to our usual Potato Soup recipe (which is still a favorite too!)
- 4 large baking potatoes (I use russet)
- ½ cup butter
- ½ cup flour
- 6 cups milk*
- ¾ teaspoon salt
- 1 teaspoon pepper
- 4 green onions, chopped
- 6 slices bacon, cooked & crumbled (I used 1 cup bacon crumbles/bits)
- 1 cup cheddar cheese, shredded
- ½ cup sour cream ( can add more if desired)
- Preheat your oven to 400 degrees.
- Wash and dry the potatoes. Prick with a fork. Baked for 1 hour or until done.
- Let cool then cut them in half and scrape / scoop out the pulp and place it in a bowl then set aside.
- In a large soup pot, melt the butter. Add the flour and stir until smooth. Cook for 1 minute.
- Add the milk and cook over medium heat until thick. Add the pulp, salt, pepper, green onion, bacon and cheese.
- Lastly stir in the sour cream.
- Serve with additional cheese, bacon and green onions on top if desired.
Recipe Source: my mother-in-law
More soup recipes!