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. I love baked potato soup! I will definitely try this recipe out. I also have been voting for you as much as I can…love your blog!!

  2. It is pouring here today, perfect recipe for the weather! I have been wanting a good baked potato soup recipe, I know yours will be a keeper. Thanks!

  3. I love potato soup – especially when not feeling well. It's just a feel good kinda soup.

    can't wait to try this (will try it next week when hubby is gonna be out of town for work for a couple of days! Yuuummm)

    Now I have to search for the perfect bread recipe to go with it (thick, crusty, tasty bread….)

  4. Yum, yum, yum! I'll be making this soup this week. It's definitely fall in Utah and this is the perfect soup to kick it off! Thanks for creating this blog, I love it! And I love that you use Tillamook cheese!

  5. I totally voted for you guys (and it looks like you are in the lead)!!! YAY! Good luck girls!

    …and thanks for all the amazing recipes!

  6. This looks SO good. I will make it, just as soon as I can eat dairy again. Sigh.

    Oh, and I vote every time you remind me. So thanks for reminding me!

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