Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Sinfully rich, but so worth it! Recipe courtesy of "The Food Chronicles" - Ann Criswell, Food Editor of the Houston Chronicle Newspaper

Ingredients Nutrition


  1. Melt butter in a medium-size saucepan over medium heat.
  2. Using a wire whisk, slowly blend in flour until thoroughly blended.
  3. Gradually add milk, whisking constantly.
  4. Whisk in salt and pepper and simmer over low heat, stirring constantly.
  5. Cut potatoes in half, scoop out the "meat" and set aside.
  6. Chop half the potato peels (optional) and discard the remainder.
  7. When milk mixture is very hot, whisk in potato meat.
  8. Stir in green onions and potato peels.
  9. Whisk well, then add sour cream and crumbled bacon. Heat thoroughly.
  10. Add cheese, a little at a time, stirring until all is incorporated.
  11. Garnish with chives, grated cheese and bacon crumbles.


Most Helpful

This was really a great soup! Baking the potatoes made a big difference in the flavour, much deeper. Very simple to put together, we had this for a very filling meal along with some crusty bread. Thanks for posting :) Made for Aussie Reunion Tag!

~Leslie~ December 10, 2012

Very rich and very thick! Delicious! You could almost put it in a casserole dish and serve it as a potato side! LOL! We enjoyed this last night while we watched Thursday night football. Thanks for sharing another delicious recipe!

breezermom September 19, 2014

Yum. Love baked potato soup! I halved the recipe and this came out very well. We loved the taste and ease of this recipe. I used a Mexican cheese blend and green onions as the garnish. Thanks Nancy for a nice warm keeper on a cold winter day. Made for PRMR Tag.

lazyme December 07, 2013

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