My only complaint about this soup is that we only had enough left over for 3 people to have it for lunch the next day. It was so good, next time I’ll make a bigger batch.
I accidentally altered it a tiny bit from the recipe. I didn’t even realize that I’d made the mistake until I woke up at 1am and remembered that I hadn’t put the sour cream into the soup. Honestly, the soup was so good without it, I doubt I’ll ever add sour cream. (Am I the only one who wakes up in the middle of the night thinking about stupid things like sour cream in soup?)
Here’s what you’ll need:
- 4 baking potatoes
- bacon, cooked and crumbled – about 12 slices or 1/2 cup
- 4 green onions, chopped
- 2/3 cup butter
- 2/3 cup flour
- 6 cups milk (didn’t make it in the picture)
- 1 cup cheddar cheese
- salt & pepper
Bake the potatoes until tender. Cool them and then split them in half and scoop out the pulp. I froze the potato skin shells. I’m going to try to make stuffed potato skins at some point. I’ll let you know how that works out.
In a large pot, melt the butter. Stir in the flour and cook for a minute. Gradually add the milk. Cook over medium heat until it’s bubbly. Don’t let it boil and stir it often. Add the potato pulp, cheese, bacon, green onions, and salt & pepper to taste.
Heat the soup, but don’t let it boil. You may need to add a bit more milk if it seems to thick. Serve it with extra cheese and bacon.
If you have an Instant Pot, then you’ll want to check out my Instant Pot Baked Potato Soup version of this favorite. And the entire collection of The Best Easy Instant Pot Soup Recipes.
And if you want more quick and hearty recipes for the Instant Pot, then sign up for my free Instant Pot School. You’ll learn how to make some basics, soups and way beyond with free printable recipes, a meal plan with a color-coded grocery list and video lessons.
One of my favorite soups. Tiffany we are always thinking just alike. I made this soup last week and I will be posting my recipe in a couple day. LOl we are always doing that arent we. I guess great minds think alike. The recipes are very similar but a bit different.
Mom of Three says
Yummy, yummy! This one is a sure fire winner around here : )
Love potato soup. Love potato skins. This post is making me hungry! I like to use Yukon gold potatoes for the soup. It’s so creamy and sort of buttery. I like filling the skins with broccoli and cauliflower, which we don’t eat often enough. With some Ranch dressing and cheese, my children forget they are eating veggies. (Okay, I know the ranch and cheese sort of cancel out the good stuff, but there are lighter versions.)
As always, thanks for sharing!
I occasionally lie awake at nigt thinking about sour cream, but it is usually related to what I am going to make the next day. This soup looks like a real treat, can’t wait to try it.
Made this Saturday for dinner – it was a HUGE hit with the entire family – kids loved it and heated it up again Sunday and Monday! It is gone now and they want to know when I can make more.. thanks for a terrific recipe.
Jen L. says
I made this today and it was wonderful! I substituted leeks for the green onions and left out the sour cream like you did. Delicious!
I made this the same day that you posted it. my husband loved it!! I also skipped the sour cream, since we didnt have any. and I only added the bacon to his bowl, as I dont care for bacon. he baked the potatoes while I was at work, and the rest was a breeze! thanks!!
I’ve made this soup twice now. It’s my daughters new favorite. She’ll have it for breakfast if it’s around.
i love this soup
Kathy Huffman says
Baked potato soup is the only kind I make any more, we love it. I always chop up some of the skins really small & add with the potatoes, I think it adds to the ‘baked potato’ taste. I admit I never skip the sour cream or the bacon. I think this is on the menu this week, yummmm!!
ummm…really new to cooking full time…our family is always eating the same things over and over again..or (unfortunatly) fast food…but I told myself…I am going to start menu planning to save money and frustration of the unknown for dinner…now my rookie question…would real bacon bits be ok to substitute for bacon…(I know….dumb question)..but I just wanted to ask.
Thanks…and I LOVE your site…I am sharing it with every working mom I know (I am a school teacher with 25 students, my own 4 kiddos…and a busy evening schedule with fall sports).
Toni, that’s not a dumb question at all. You can use real bacon bits and it would be fine, much quicker too. Thanks for everything you do with teaching and raising your own kids! I love that my site helps you out 🙂
If you had remembered the sour cream, how much would you have added? We love sour cream around here! 🙂
Amy, I don’t remember how much sour cream the recipe called for. The recipe was shared on a forum a long time ago. Sorry!
I made this today and it was awesome!
I MADE THE LOADED BAKED POTATO SOUP, IT WAS THE BOMB! I SUBSTITUTED 2 CUPS OF MILK WITH 2 CUPS HEAVY CREAM AND ADDED HAM FLAVORING. MY GRANDDAUGHTER SAID ” GRANDMA , YOU MAKE THE BEST SOUP I’VE EVER TASTED!” THANK-YOU TIFFANY!
Made this last night and everyone loved it! I baked the potatoes in the oven while I was outside raking leaves. It was a great way to warm up. Will definitely make this again!