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baked potatoe soup
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5 from 2 votes

Baked Potato Soup

Baked potato soup - loaded with yum - cheese, bacon, sour cream, and scallions. Oh so good, on a chilly fall or winter day. Make some for dinner tonight.
Prep Time20 mins
Cook Time20 mins
1 hour to bake the potatoes1 hr
Total Time1 hr 40 mins
Course: Soup
Cuisine: American
Keyword: cheesy, comfort food, creamy, potato soup, recipe
Servings: 6
Calories: 690kcal


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  • 3 potatoes large russet, bake and scooped out
  • 4 tbsp flour all purpose
  • 4 tbsp butter
  • 1 small onion diced
  • 2 ½ cup cheddar cheese (divided) 1 cup mild, 1 cup sharp, and ½ cup yellow cheddar for garnish.
  • 4 cups milk 2% or whole
  • 1 scallion chopped for garnish
  • 6 slices bacon fried and crumbled
  • 2 cups chicken stock use vegetable if you are vegetarian
  • 1 cup sour cream- split 3/4 cup in soup and 1/4 cup for garnishing
  • salt and pepper to taste
  • 1/4 cup diced scallions with stems for garnish


  • Cook the bacon until crispy and crumble. Drain all but 1 Tbsp of the bacon fat and saute the onions until translucent in the bacon fat. Remove from pan and set aside.
  • Rub the potatoes with some of the drained bacon fat. This gives them a crispy skin and makes it easier to scoop them out. Poke them 2 or 3 times with a fork before baking. Bake at 425°F for 1 hour or until fork-tender. Scoop out immediately if you want to use the skins for stuffing. The skins will soften as the potatoes cool, making it harder to scoop them out for stuffing. Set the potato meat aside.
  • Melt the butter in a 3-quart kettle. Add the flour and cook until the flour just starts to brown.
  • Slowly whisk in the milk and stock; taking care to prevent lumps by whisking continuously until the milk is all added. Continue cooking until thick about 10 minutes. You want the soup to be simmering before going to the next step.
  • Add the potatoes and diced onion; simmering over medium-low heat for 10 minutes Stir frequently to prevent sticking.
  • Add the bacon (save a tbsp for garnish), 2 cups of the cheese, and 3/4 cup of sour cream. Salt and pepper to taste.
  • Serve once the cheese is melted and soup is hot through. Garnish with yellow cheddar cheese, the scallions, bacon, and top with a scant 1 tbsp sour cream.



Make stuffed baked potato skins with the leftover skins.  Skins can be stuffed and frozen for up to 2 weeks prior to baking.  Or freeze the unstuffed skins, defrost and stuff at a later date. 


Serving: 1.5cups | Calories: 690kcal | Carbohydrates: 41g | Protein: 28g | Fat: 47g | Saturated Fat: 25g | Cholesterol: 121mg | Sodium: 704mg | Potassium: 1129mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1200IU | Vitamin C: 21mg | Calcium: 639mg | Iron: 6mg