Baked Potato Soup

Tatanisha Wooley


Baked Potato Soup Recipe

Compared to last year’s winter, this season has been unbelievably cold.  The weather has been so cold that school had to be canceled for two days. When these days occur, it’s a good idea to stay in and cook foods that will keep you warm.  When you are eating good hot food, it makes the winter days better.

Soup Ingredients:
5 lbs potatoes, could be red, whites yellow, or russets

3/4 cup all-purpose flour, or brown rice flour to make the soup gluten free
10 cups milk, plus more as needed
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly cracked black pepper, plus more to taste
1 1/2 cups sour cream

1/2 lb or 8 slices bacon, cooked and chopped
1/2 cup thinly sliced chives or green onions, could use both

1 1/2 cups cheddar cheese, shredded
1/2 cup sour cream

Photo credit: Wikipedia

Photo credit: Wikipedia

Preheat the oven to 400 degrees. Pierce each potato with a fork and then place on a baking sheet. Bake for approximately 1 hour, until the potatoes are tender. Cool them completely. When the potatoes are cool, slice them in half and use a spoon to scoop out as much of the flesh as possible. You can also peel them fairly easily. Discard the skins and roughly mash the potatoes a few times, leaving plenty of large bite size chunks.

In the bottom of a large soup pot or dutch oven, combine the flour and about 2 cups of milk. Whisk to thoroughly combine and then slowly stir in the rest of the milk. Cook over medium heat, for about 5 – 10 minutes, until the mixture thickens slightly. Add the potatoes, salt and pepper and turn the heat to low. Cook the soup without boiling at all, stirring frequently, for about 10 minutes. Stir in the sour cream and cook about 3 more minutes. Taste and adjust the salt and pepper to taste.

Serve immediately or transfer to a crockpot set to WARM. This will keep well at the lowest crockpot setting for up to 4 hours, stirring occasionally. Add milk if it is too thick before serving and heat just enough to make sure the soup is warm. Ladle soup into bowls and top with bacon, cheese, chives and sour cream. Enjoy!

CROCKPOT DIRECTIONS: (it’s recommended halving this recipe for the crockpot) Bake the potatoes as directed above. Place the scooped out insides of the potatoes in the bottom of the crockpot and mash the potatoes a few times. Whisk together the flour, salt and pepper, along with 1 cup of milk, until smooth. Pour over the potatoes. Add the remaining milk, stir and cook on HIGH for 2 hours or on LOW for 4-5 hours. Stirring and scraping the sides once or twice after it begins to thicken. Once the soup has thickened, stir in the sour cream and serve immediately or set the crockpot to WARM and keep hot until ready to serve. Enjoy!

*recipe courtesy of