Baked Potato Soup

Okay.  Raise your hand if you remember the world before blogs.  I do.  At least I remember the time when I had no idea what a “blog” was.  A few of my friends started writing them and I thought it was weird.  And cool.  At the same time.   And then I discovered food blogs.  Wha??  People take pictures of their food?  And put it on the internet? A whole new world of wasting time on the internet was opened up to me.  I remember when my new-ish friend Kate started a personal family blog and one of the very first things she posted was a recipe for Baked Potato Soup.  She had step by step pictures of all the ingredients and I thought it was the coolest thing ever.  It wasn’t long after that when she said to me, “Hey, we should start a blog together about recipes!”  And the rest is history.

I’ve tweaked this recipe over the years and it’s one of our family favorites. The weather here in Boise has gone from scorching summer to perfectly pleasant fall overnight and I’m sooo happy about it!  I finally busted out all of my fall decorations and decided it’s time for soup!  (Speaking of fall, those of you who read our blog through email or google reader, you should come on over to the actual site.  We’ve added lots of our favorite fall recipes in our side-bar so come on over to browse!)

The great thing is that this soup is rich and creamy and filling, but not horribly bad for you when it comes to calories.  We balance out the use of cheese and bacon with skim milk and low-fat sour cream.  You start with just a couple pats of butter

and toss it in a pan with some garlic.  Butter and garlic cooking on the stove is one of the best smells in the world, in case you didn’t know.  Someone should make a candle for that.

Then toss in some flour and low-fat or skim milk

and then a little trick of mine- instead of all milk, I add some chicken broth as well.  It adds an extra layer of flavor.

When the soup thickens up, in goes potatoes.  You can use leftover baked potatoes, or bake them before you make the soup, or use my trick- the microwave!

then add cheese and salt and pepper.  Extra sharp cheddar adds great  flavor, but regular plain ol’ mild cheddar works great too.  One tip I have though, is to grate your own cheese.  Pre-shredded cheese doesn’t work as well in things like this because it doesn’t melt as well.

Take the pan off the heat and stir in a little low-fat sour cream, some green onions, and bacon.  Mmm bacon.  Someone should make me a candle of that too.

To serve, top it off with some extra cheese, bacon, onions, and sour cream.  And a big chunk of crusty bread isn’t bad either!

Comfort in a bowl I tell ya…



-Sara and Kate


  1. This looks amazing. I just have a question…I have never made a rue without adding flour to melted butter and then the milk. Does this not need butter? I know this is kind of a stupid question but I am a strict recipe follower and don't want to do anything wrong :).

    1. You can make it as creamy or as chunky as you like. I like mine with some chunks so I leave the potatoes partially mashed.

  2. Yum! I made this tonight, but used red potatoes and boiled them (I didn't think ahead in time to bake some potatoes!) It was absolutely delicious! Thanks for the easy, fast recipe!

  3. It was pouring down rain here and a craving for Sara’s Baked Potato Soup arose. I crossed my fingers that the recipe was on here and yea! it was. Andrew’s and my stomachs say thank you!!! This is such a great comfort food.

  4. looks yummy! i just made cream of potato soup for the first time this week. it was good, but i think i’m gonna have to try this recipe!

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