Baked Potato Soup by Suzanne McMinn

Baked Potato Soup

Baked Potato SoupToday we feature Baked Potato Soup which is a perfect meal for the cool days of Fall! This soup is budget friendly and will ensure that you have a warm hearty meal on the table. This is another award winning soup from Suzanne over at Chickens In the Road. We have been enjoying this soup for a few years now.

You can fix a lot of the ingredients ahead of time and then put the soup together at the end. This makes it easy for those long days when you need a great meal and time is short. You can use your imagination to modify it however you want depending on what you think should be in a loaded baked potato.

Baked Potato Soup by Suzanne McMinn
Recipe type: soups,main dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
This soup is like eating a loaded baked potato from a soup bowel. It leads itself well to modifying and no matter how you make it your dinner table will have a hearty warming meal on it whenever it you make it.
  • 4 large baking potatoes
  • 10 strips of peppered bacon
  • ⅔ cup butter
  • ⅔ cup all-purpose flour
  • 1 medium onion, chopped
  • 7 cups milk
  • 1 cup cheese, shredded (cheddar or pepper jack or whatever you like!)
  • 8 ounces sour cream
  • ¾ teaspoon seasoned salt
  1. Bake potatoes; cool, peel, and cut up.
  2. While potatoes are baking, fry bacon. Cool and crumble.
  3. In a large soup pot, melt butter.
  4. Add flour and chopped onion.
  5. Once butter/flour/onion mixture thickens and bubbles, add the milk, cheese, sour cream, potatoes, and seasoned salt.
  6. Simmer for 10 minutes.
  7. Stir in crumbled bacon.
  8. Serve immediately.
  9. Note: If you use regular bacon, add ½ teaspoon of coarse ground pepper. Or, add some coarse ground pepper even if you do use peppered bacon. As much as I love this soup, this soup loves pepper!

I hope you take the time to give this soup a chance. Baked Potato Soup is a great welcome on those cool days!

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