Recently, I got a chance to go out to dinner with my husband–just the two of us! Living in a multigenerational household is a blessing, but sometimes it’s just nice to be alone.
We chose a well-known restaurant and I ordered “cream of baked potato soup” along with a yummy salad. The order was made in a timely manner and I sat down to enjoy one of my favorite soups with my man.
Well, the hubby part was great–the soup was not. It must have had re-hydrated potato cubes and the “cream” base was watery. Definitely not great. And while I’m trying to eat a not-very-good soup, I’m thinking of the wonderful baked potato soup recipe we make at home.
This home recipe is always great, it isn’t hard to make, and it’s never watery! It’s a crowd pleaser and makes a generous amount for our household of 10. Baked potato soup also tastes great the next day, although we sometimes add a little bit of milk to thin it out while it’s heating up.
The “hardest” part of the recipe is remembering to baked the potatoes beforehand. While we’ve managed to microwave the baking potatoes and then incorporate them into the soup, things are much calmer and the potatoes are easier to handle if we do them the day before or sometimes several days before and put them into the refrigerator.
So, from our house to yours, we want to share this terrific soup recipe with you. It actually comes from a church cookbook where we presently attend church and was submitted by our preacher’s wife. We tweak it on occasion to add some variety and we haven’t messed it up yet! Enjoy!
The Best Baked Potato Soup Ever
4 large baking potatoes
2/3 cups butter
2/3 cups flour
6 cups milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions (optional)
12 slices of bacon, cooked and crumbled (or use real bacon bits)
1 1/4 cups shredded Cheddar cheese
8 oz. sour cream
- Bake, peel and mash potatoes.
- Melt butter; then mix in flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add 6 cups milk and cook over medium heat, stirring until thickened and bubbly.
- Add potato pulp, salt, pepper, 2 teaspoons green onions, 1/2 cup bacon and 1 cup cheese.
- Cook until thoroughly heated.
- Stir in sour cream.
- Add extra milk for desired consistency, if necessary.
- Serve topped with bacon, cheese and remaining green onions.
Variation: Sometimes I like to add some extra protein to this meal so I put in some cooked chicken or turkey.
Author’s note: Be sure to use a large pot (6 quart or larger) because this recipe makes a lot–like enough to feed 10 hungry people!
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