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    Home » Soups & Stews

    Cream of Baked Potato Soup

    Feb 22, 2006 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Cream of Baked Potato Soup - Andrea Meyers

    It’s cold and raining today…perfect for a hot, comforting bowl of cream of baked potato soup. I must confess that this recipe is always changing. I’ve tried for many years to perfect it, and I have found myself constantly tweaking the ingredients or preparation. But no matter how I make it, we never seem to have a problem making this soup disappear. This takes some time to prepare, but it’s time well spent. Because I have played around with this recipe so much, I’ve kept track of a number of variations that have also worked well, which I have listed below.

    Recipe Notes

    You can use strips of bacon instead of bacon bits. Omit the butter. Cut up 3 or 4 strips of bacon into small pieces and fry in the pot. Then add the onions and garlic and continue as above.

    You can use ham instead of bacon. I’ve used the breakfast style that you can buy in single slices. Trim the fatty bits and cut into small pieces. Cook the ham in the butter, then add the onions and garlic.

    If you want a richer soup, substitute 1 to 2 cups of half-and-half or heavy cream for equal amounts of the milk.

    You can use evaporated skim milk, which will render a slightly thinner soup. I’ve added extra potatoes to help thicken it.

    [Updated January 15, 2008]

    Cream of Baked Potato Soup - Andrea Meyers
    Print Pin

    Cream of Baked Potato Soup

    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Soup
    Cuisine: American
    Diet: Gluten Free
    Keyword: bacon, cheddar cheese, gluten free, potatoes
    Servings: 12
    Calories: 336kcal
    Author: Andrea Meyers

    Equipment

    • microwave
    • 6 to 8-quart pot
    • potato masher or stick blender

    Ingredients

    SOUP

    • 12 medium Yukon Gold potatoes (baked in the microwave)
    • 4 tablespoons unsalted butter
    • 4 scallions (sliced thin (The white part will go into the soup, and the green part will be garnish.))
    • 2 cloves garlic (minced)
    • 4 tablespoons gluten-free brown rice flour ( or unbleached all-purpose flour)
    • 6 cups whole milk
    • 1½ teaspoons kosher salt
    • 4 grinds fresh black pepper
    • 1 teaspoon paprika
    • 4 pieces cooked bacon bits
    • 8 ounces cheddar cheese (shredded (use a brick of cheese and shred it))
    • 8 ounces sour cream

    GARNISH

    • scallions (green parts)
    • shredded cheddar cheese
    • real cooked bacon bits
    US Customary - Metric

    Preparation

    • Scoop the flesh of the potatoes into a bowl and set aside. Discard the skins.
    • Melt butter in the pot and saute the white part of the onions and garlic for about 1 minute. Add flour and whisk constantly until the flour and butter mixture thickens and forms a light roux. The roux should have a slightly nutty taste, with no hint of flour. Watch carefully and do not over cook the roux.
    • Gradually whisk in the milk a cup at a time. Cook over medium-low until thickened and hot. Raise the heat as necessary, but watch it closely to make sure the milk doesn’t boil.
    • Add the potatoes, using a potato masher or stick blender to mash the large chunks. Stir to distribute the potatoes throughout the soup. Add the salt, black pepper, and paprika and stir.
    • Add ½ cup bacon bits, the sour cream, and the cheese. Stir until cheese is melted and thoroughly incorporated into the soup. Cook over medium-low until hot.
    • Pour into bowls and garnish with more bacon bits, scallions, and shredded cheese.

    Nutrition

    Calories: 336kcal | Carbohydrates: 31g | Protein: 14g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 500mg | Potassium: 937mg | Fiber: 5g | Sugar: 7g | Vitamin A: 743IU | Vitamin C: 20mg | Calcium: 352mg | Iron: 6mg
    Tried this recipe?Share in the comments!

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    « Chinese Chicken and Broccoli
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    Reader Interactions

    Comments

    1. karin tracy says

      May 14, 2006 at 11:26 pm

      hi there,

      Do you think a lower-fat milk would work?

      k.

    2. Andrea says

      May 15, 2006 at 7:51 am

      I've used various types of milk, including skim and evaporated skim milk. The lower the fat content in the milk, the less thick and rich the soup. So you can certainly go for a lower fat content knowing that the soup will just not have the thickness you would get with the higher fat content. I have not tried the soup with Low-Fat Blend, but it's something you might try to see if you can get the same thickness.

    3. Elizabeth says

      February 21, 2007 at 5:54 pm

      How many servings does this soup make?

    4. Andrea says

      February 21, 2007 at 7:15 pm

      Hi Elizabeth,

      I get about 12 to 15 (6 to 8 fluid ounce) servings out of a batch.

    5. Michele says

      October 24, 2007 at 9:09 pm

      Wow! This looks so good, can't wait to try your recipe!

    6. ashley says

      March 03, 2009 at 1:52 am

      I tried your recipes but I used pre seasoned cheddar mash potatoes and a lil less milk so it was a bit thicker as well as I only used the cheese and bacon as a garnish and my family went crazy thanks for the idea on the best potatoe soup every says the kids!!

    7. Stormy says

      July 28, 2009 at 12:27 am

      So I just made this and I will admit I love how thick it is. I have yet to find a recipe for potato soup that has this kind of texture. But I was wondering if there was a way to make it more flavorful? I followed this recipe step by step and used the exact amounts and ingredients as listed above. But it just seems as though it is lacking something. Do you have any advice of something(s) I can add to it?

    8. SnoWhite says

      December 07, 2010 at 9:13 am

      I think we'll be trying this recipe soon!

    9. melissa * 320 sycamore says

      April 02, 2014 at 12:29 pm

      I think your picture is being used by this popular crock pot website -- with your watermark cropped out:
      http://www.getcrocked.com/2011/10/01/crock-pot-baked-potato-soup/

      Just wanted to give you heads up--

      • Andrea says

        April 02, 2014 at 3:41 pm

        Thank you, I've commented on her post. Hopefully she will remove my photo.

    Trackbacks

    1. Baked Potato Soup Recipe | Two Peas and Their Pod says:
      October 6, 2010 at 7:06 am

      [...] Sweet Potato Soup from Two Peas and Their Pod Loaded Baked Potato Soup from Bitchin’ Camero Cream of Baked Potato Soup from Andrea Meyers Potato Soup from Honey and [...]

    2. crispy baked potato skins | the wicked noodle says:
      January 24, 2012 at 3:43 pm

      [...] your pulp and make a yummy baked potato soup out of it. If you don’t have enough, either bake a few more potatoes or pick up some [...]

    3. Easy Bacon Recipes - Madame Deals, Inc. says:
      February 8, 2014 at 10:24 pm

      […] 29. Cream of Baked Potato Soup […]

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