Baked Potato Soup

Years ago, it seemed like every restaurant in the Atlanta area had this on their menu as an appetizer.  That’s about the time I found this recipe.  I haven’t lived in Atlanta in 13 years, so that gives you an idea of how long I’ve had it.  My cousin called last week wanting this recipe.  I had not made it in years but after talking to her about it decided we would have it for dinner too.  I think I had forgotten how delicious it is.  Serve the soup immediately, don’t leave it on the stove cooking.  My cousin did that and scorched her soup.  She had to throw out the entire pot.


Baked Potato Soup
  • 4 lg. baking potatoes, baked and cooled
  • ⅔ c. butter
  • ⅔ c all-purpose flour
  • 6 c. milk
  • ¾ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 2¼ c. shredded Cheddar cheese, divided
  • 8-oz. sour cream
  • 4 green onions, chopped (optional)
  • 12 slices bacon, cooked and crumbled (optional)
  1. Cut potatoes in half and scoop out pulp. Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth, cook 1 minutes. Gradually add 6 cups milk, cook over medium heat, stirring constantly until thickened. Add potato pulp, salt, pepper and 2 cups cheese. Stir in sour cream. Serve with onions, bacon, and remaining cheese, if desired.
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