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Baked Potato Soup


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  • 1 onion, diced
  • 1 Tablespoon Olive Oil
  • 1/2 cup all purpose flour
  • 3 (14.5 ounce) cans chicken broth
  • 5 potatoes, baked, peeled and diced
  • 2 cups half & half
  • 1 cup sharp cheddar cheese, grated
  • 1 cup sour cream
  • Salt & pepper to taste
  • Garnishes
  • Sliced bacon, cooked and crumbled
  • Chives
  • Sour Cream
  • Shredded Cheddar cheese



Step 1

In a Dutch oven cook bacon until crisp; remove and crumble; set aside.
If you have just cooked the bacon then cook the onions on medium-low heat in the bacon drippings until tender. If you are using leftover bacon or are omitting the bacon altogether then add about 2 tablespoons olive oil to the Dutch oven and cook the onion on medium-low heat until tender.
Once tender stir in flour and cook for one minute, stirring constantly.
Gradually add chicken broth; cook, stirring constantly until thickened and bubbly.
Put in the diced potatoes and half & half. If you like your soup very chunky you can leave it as is. If you like a slightly smoother soup you can use an immersion blender to blend it.
Continue to cook on medium-low heat for 10 minutes and stir in the cheese and sour cream.


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