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  • Writer's pictureBobbi Jo Lathan

Rich and Creamy Baked Potato Soup

Updated: Dec 29, 2023


You know when it’s the middle of winter and it’s all rainy or sleety or snowy outside? And all you want is somethin’ to warm you up fast? Well, try this here unique and easy baked potato soup! One taste of this wonderful soup, and you cain’t help but feel all warm and cozy inside! Yum!

Rich and Creamy Baked Potato Soup

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Southern


15 mins


60 mins


1 hour 15 mins


4 baking potatoes (large)

12 slices of thick- sliced bacon

2 tablespoons butter

⅔ cup all purpose flour

6 cups milk

1 cup half and half

1 cup sharp cheddar cheese (grated)

½ cup sour cream

1 table spoon onion (grated)

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 tablespoon fresh chives or green onion tips (chopped)


  1. Preheat oven to 350°F.

  2. Grease your baked potatoes and pierce them several times with a knife (‘cause you don’t want them potatoes explodin’ on you!) and place them on a baking sheet or pan and bake in the oven for 45 minutes.

  3. They’ll be done when you can pierce ‘em with a knife and it easily goes through the baked potato. Now set them aside and we’ll make the soup.

  4. Git yourself a big cookin’ pot and cook the bacon strips over a medium heat.

  5. When fried-up, remove the cooked bacon from the pan onto a plate with some paper towel to soak up the excess grease.

  6. Now, add the butter to the bacon grease in the pot .

  7. When it begins to bubble on your medium heat, add the flour, for about one minute ‘til mixed.

  8. Then, add the milk (low-fat and half and half) and use a whisk to incorporate the flour and the milk until thickened and smooth. It’ll take about 10-15 minutes.

  9. Cut your baked potatoes in half and scoop out the pulp and add to the pot with the milk mixture. Now, whisk the potatoes into the milk mixture.

  10. Once incorporated, add the sour cream, grated onion, salt and pepper and ¼ cup of the grated cheese.

  11. Whisk all this together until blended. It’s OK if the potatoes are a bit chunky, or if you’re one of them folks that likes your soup more smooth and creamy, just use your emulsifier for a minute to blend and smooth out.

  12. Pour up a big bowl of that dee-lish-us, creamy potato soup.

  13. Sprinkle the top of each bowl of hot soup with some grated cheese, crumbled bacon pieces and chopped green onion tips.

  14. Serve it up right away with a little crusty bagette!! And, honey, you got yourself some perfect Baked Potato Soup to warm up your guests on a cold, winter day! YUM!


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