baked potato soup recipe

Marian Parsonsa slice of life, Food & Fitness12 Comments

I shared a couple of weeks ago that I made a full-fat, no-skimping-on-the-good-stuff baked potato soup as a treat.  I love creamy soups and casseroles, but I don’t make them very often anymore, because they are just so calorie-laden.

But it was a dreary day and both Jeff and I were in the mood for soup.

And a baked potato soup recipe that I used to make came to mind and I couldn’t shake it.  So, I bought the ingredients and made it and it was every bit as sumptuous as I remember it.



It was a recipe I got from a friend about 12 years ago.  When I left the corporate world, I was a stay-at-home wife for a couple of years.  I didn’t work, didn’t have kids… it was a glorious two years!  I just relished in homemaking and supporting Jeff in his role as a youth pastor.  Since I was available, I did some substitute teaching at a local private school.  (Can you imagine me as a sub?!)  One day, they had some crockpots of soup out for the teachers and that’s where I first had this velvet-in-a-bowl soup.  My friend gave me the recipe and it was in our winter meal rotation for a few years.

This is very close to the original recipe, but I made a few small changes.  I prefer chives over green onions, because they are a bit more mild.  I also specify using center cut bacon, because it crisps well and holds up in a soup a bit better than regular bacon, in my opinion.


James’ Baked Potato Soup

  • 4 baked potatoes
  • 12 slices of center cut bacon
  • 2/3 cup butter
  • 2/3 cup flour
  • 6-8 cups of milk
  • 8-10 sprigs of chives
  • 1 1/4 cup shredder mild cheddar cheese
  • 1 8 ounce container sour cream
  • salt & pepper to taste
  1. Clean potatoes and wrap in tin foil.  Bake at 400 degrees for 1 hour or until tender when poked with a fork.  Peal and chop into 1/2″ cubes.  Set aside.
  2. Cook bacon in a skillet over medium heat until fat is rendered and bacon is crisp.  Remove from pan and drain on paper towel.  Crumble and set aside.
  3. In a dutch oven or deep soup pot, melt 2/3 cup butter over medium heat.  Once butter is melted, slowly whisk in 2/3 cup flour.  Whisk until smooth and flour is cooked (about 1-2 minutes.)  Gradually add six cups of milk to butter and flour mixture, whisking until smooth.  Cook over medium heat until thickened.
  4. Add potatoes and 6 sprigs of chopped chives.  Turn burner to medium-high heat and cook for 10-15 minutes, stirring frequently.
  5. Reduce heat to a simmer and stir in 1/2 of bacon, 1 cup cheese, and 8 ounces of sour cream.  Add more milk, if soup is too thick.  Cook for another 5-10 minutes.  Salt and pepper to taste.
  6. Serve in deep bowls.  Top each serving with reserved shredded cheese, crumbled bacon and chives.


This is a rich soup, so I decided next time I make it, I will half the recipe, so we don’t have quite as much left over.  To me, this is good in smaller portions and served with a fresh salad to balance out the heaviness.  It did make good leftovers, though.  I was worried that it might separate when it was reheated, but I added a bit more milk to loosen it up, heated it up over low heat on the stove, and it was nice and smooth again.

If you do make a full batch, this soup is a real crowd pleaser for potlucks or game day.


baked potato soup recipe

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12 Comments on “baked potato soup recipe”

  1. This looks like the recipe I make. I love to make it for new moms, when the calories don’t count and the comfort is just what they need to make it through those first, tiring weeks. I serve it with a light salad too, and some fresh bread. Great recipe!

  2. This is the recipe I’ve used for years. I just made some over the weekend and it was heavenly! I don’t make it often, but when I do…yum!

  3. Just wanted to let you know that I have enjoyed looking at another “Branch on your Talent Tree”, that being your very creative watercolor paintings.
    PS: I love Potato Soup and I would have “sneaked”. A few tablespoons of the bacon grease into that pot!

  4. Just wondering if anyone knows could you use Almond milk with this recipe?? It sounds scrumptuous, but with dairy allergies, the milk would be a problem. Thank you in advance!! ?

    1. I would do coconut instead. And you can make your own for pennies. Just soak 1 cup of dry unsweetened coconut in hot water for a bit, and then blend on high for a minute or two. Strain.
      Its the same way the commercial companies make it, only they add thickeners.

  5. The calories! Looks divine but can’t imagine wanting to eat it….Might never be able to stop!

  6. Mmmm. It looks good!

    You made a comment about you bein a sub…I took your photography bootcamp and you were a very good teacher . I have commented to others that you have a real ability to explain something in an easily understood manner. So if a college does come knocking you should really consider the position.

  7. Wow! This recipe looks so yummy! Thanks, Marian. I will be making this soup next week for a group of gals who are coming over for lunch.

  8. To April, I use unsweetened coconut milk (in the dairy case) for everything that calls for milk, and it works just fine. I can’t eat dairy, so we use coconut milk, and I have never had a failure.

    Soy (milk) is bad for your thyroid hormones, and almond milk contains leptins, which aren’t good for your body in the long run.

    Coconut milk has medium-chain fatty acids and monolaurin, or lauric acid, that our bodies need and don’t get enough of generally, so it’s a win-win. I’d thicken the soup with coconut flour.

    We do eat real butter though, b/c human brains need cholesterol. This sounds DIVINE!!!!

  9. Marian, I feel almost silly for asking whether you’ve ever tried low fat sour cream with this. Would that just ruin the texture? I often use Trader Joe’s fatfree sour cream for baking, with fine results. But this may be different. Can’t wait to try it, but perhaps this is something we should just splurge on with real sour cream.

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