Baked Potato Soup

Baked Potato Soup

This is an excellent potato soup. Don't try to save time and microwave the potatoes in the microwave!
Course Vegetables
Servings 8


  • 4 large russet potatoes
  • cup all-purpose flour
  • 6 cups milk
  • 1 ½ cups sharp cheddar cheese shredded
  • salt
  • pepper
  • 1 cup sour cream
  • 4 slices bacon cooked and crumbled


  • Preheat oven to 400°.
  • Pierce clean baked potatoes with a fork and bake at 400° for 1 hour and 10 minutes.      
  • Cool, peel, and mash the potatoes.
  • Put flour in a large dutch oven and whisk in milk over medium heat.  
  • Once the mixture begins to bubble, add the potatoes, half the cheese, salt, and pepper.  Stir until well blended.
  • Reduce heat to low and add sour cream, heating for 10 minutes.  Do not boil.
  • Serve in soup bowls with the remainder of the cheese and a slice of bacon crumbled on top.