Country Baked Potato Soup

Ready in 45 minutes
53 review(s) averaging 4.5. 98% would make again

Top-ranked recipe named "Country Baked Potato Soup"

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This is real comfort food, not diet food! The flavors of the creamy sauce with the baked potatoes are married together so well that it's hard to put down. I prefer to put the crumbled bacon and cheese on top of the soup because it adds another layer of flavor, but you like yours combined, it may be done that way also.

"Except for the fact that I scorched it, this soup was pretty good and relatively easy to make. If you are wondering how much it makes, let me just say don't bother doubling it unless you're feeding an army! I am accustomed to doubling recipes for my family of nine, so I tried it with the soup. I ended up not able to fit all of the potatoes into my 7 quart dutch oven, and I had a TON of leftover soup! Making the recipe as is would have been just fine!"

- Sioleabha

Ingredients

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4 large Russett Baking Potatoes
2/3 cup Butter
1/2 cup All-purpose flour
2 teaspoons Salt
1 tablespoon White pepper
8 cups milk
1 cup Sour cream
1/4 cup green onions; thinly sliced
1/2 pound Bacon; cooked and crumbled
1 cup cheese; shredded, for topping

Original recipe makes 10

Servings  

Preparation

Bake potato's at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potato's into 1" cubes. You want it to be chunky, but some will break up. In a large Dutch Oven, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. If you want it thicker, mash a few potato's against the side of the pot and stir, and it will thicken right up. Remove from heat; whisk in sour cream. Add potato's and green onions. Place back on stove and heat to serving temperature over medium heat, stirring occasionally. Ladle into bowl and garnish with bacon and cheese, and get ready to say WOW!.

Notes

This soup is a good consistency when initially made, but if you have leftovers, it will thicken in the fridge. When reheating, if the consistency is too thick for you, add a little milk to get it the way you like it. It tastes just as good the next day!

Credits

Added on Award Medal
Verified by stevemur

photo by roketJsquerl roketJsquerl

photo by Pollyhagedorn Pollyhagedorn

photo by MarkysMama MarkysMama

photo by braydeebeeler braydeebeeler

photo by asorice17 asorice17

Calories Per Serving: 497 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Country Baked Potato Soup All 53 reviews

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Very good. My DD10 even made most of it herself.
heidiMcJ 1 year ago
djmyx 1 year ago
Was was
Angela8000 1 year ago
Real good. Next time I will vut back pepper. But very good nonetheless
dlaffey 1 year ago
Easy soup with very good flavor. Added additional salt and bacon fat for additional flavor. Would probably add more potatoes next time.
jimshim 1 year ago
Woody426 1 year ago
So good have made this s couple of times now and always comes out great! I do add in bacon and a little cheese in to the soup with a little garlic to taste! Mmm mmmm good!
awalker1210 2 years ago
Good. Husband enjoyed it. Uploading a picture. The bacon, cheese &green onions really complete it.
MarkysMama 2 years ago
barry4700bk1 2 years ago
Picky eaters, but we all liked this recipe. Will make again sometime.
cookin93 2 years ago
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