Baked Potato Soup

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Baked potato soup

After a December full of 60 degree days, it finally snowed! We had a beautiful snow storm on Christmas Day.  I never thought it would happen. I believe it was my snowflake cookies that did it. I have been waiting for snowy nights so I could make delicious soups to warm the cockles of me heart.  Baked potato soup is perfect for a snowy winter night.

And guess what? It snowed another foot last night. My kids are so excited to build snow forts and snowmen. It takes us about 45 minutes to put on all their gear. Then they return after 5 minutes outside, shed all that gear (of course, so that it melts and drips all over the kitchen floor), then request hot cocoa. Seriously?

Baked Potato Soup

So this baked potato soup… Think about all the tasty flavors of a baked potato and then imagine it in a comforting, hearty soup

I’ve been making  it for years, but it wasn’t until very recently that I  discovered a key that I had been missing. In the past the soup was pretty rich. Too rich in my opinion. It was so delicious but heavy and one toned. It was watching an episode of cutthroat kitchen that made me realize what it was missing. (Which is a hilarious show if you have never viewed it.) The judges talked about balancing richness with acid and a little lightbulb went of in my noggin.

I added just a wee bit of lemon juice and voila. Perfection.

If you make a few extra baked potatoes for another meal, save them and you can use them in this soup. In fact, it is better to do it this way so you don’t have to bake potatoes and then make soup in the same night. If you already have the baked potatoes, this soup is pretty quick.

Baked Potato Soup

Baked Potato Soup


  • 1/3 cup butter
  • 1/3 cup flour
  • 2 1/2 cups milk
  • 1 cup chicken broth
  • 2 green onions, sliced thinly
  • 12 slices bacon, cooked and crumbled
  • 2/3 cup cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon fresh ground pepper
  • 2 to 3 large baked potatoes, coarsely chopped
  • 1 tablespoon lemon juice


  1. In a large sauce pan, melt butter. Stir in flour until it is smooth. Turn heat to medium low and cook until the flour gets a little color to it. About 3 minutes, stirring often (make sure to scrape into the corners of the pot.)
  2. Gradually add milk and chicken broth while stirring.
  3. Heat on medium high heat until it begins to simmer and thicken.
  4. Add potatoes, reduce heat and simmer 5-10 minutes, stirring often.
  5. Remove from heat and slowly add the shredded cheese. Stir until melted. Add the sour cream, salt, pepper, lemon juice. Taste and add more salt and pepper if needed.
  6. Add bacon and green onions (leaving some for a garnish on top) just prior to serving.
  7. Garnish with an extra dollop of sour cream, extra bacon, green onions and cheese if desired.

Recipe Source: My mother dearest

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