Blue Owl BAked Potato Soup

Blue Owl BAked Potato Soup

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  • Prep Time


  • Total Time


  • Servings



  • 4

    large baking potatoes (recommend Yukon Gold)

  • C butter

  • C flour

  • 6

    C (2% milk)

  • ¾

    t salt

  • 1

    /t pepper

  • 4

    green onion tops - chopped

  • 12

    slices bacon, cooked and crumbled

  • C shredded cheddar cheese (from a block, not pre-shred)

  • 1

    8oz container sour cream

  • 1

    heaping T chicken base


4 green onions, chopped (Keep the white parts and place in water. They will re-grow! Thanks Reverb) Wash potatoes and prick several times with a fork. Bake in a preheated, 400 degree oven, for 1 hour or until done. Let cool. Cut potatoes into half inch cubes, leaving the skin on if desired. Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add in milk. Cook over medium heat, stirring constantly, until mixture is thick and bubbly. Add in potato cubes, salt, pepper, green onions, crumbled, bacon, cheddar cheese, and chicken base. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired thickness. Garnish with additional bacon and cheese if desired. This recipe is the BOMB… Yep, I said it… it’s the BOMB! Ignore the calories and make this. It is SOOO good!


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