Baked Potato Soup


  • 5 (about 2 pounds) medium potatoes
  • 2 cups chicken stock, vegetable stock or water
  • 1 small onion, chopped
  • 1/2 cup chopped green onions
  • 3 tablespoons flour
  • 3 tablespoons butter
  • 1/2 teaspoon ground black pepper
  • 3 cups milk
  • 1 cup cheddar cheese, shredded (divided use)
  • 1 cup crumbled bacon
  • Sour cream (for serving)

Cooking Instructions

  1. Peel potatoes and cut into 1 inch cubes, boil until tender (about 10 mins). Drain and reserve 1 cup of liquid, set aside.
  2. Peel and mince onion. Melt butter in saucepan, and add onions. Cook until tender.
  3. Add flour and pepper and cooked until golden brown. Add reserved liquid, stir until smooth, then add milk and stir.
  4. Add 3/4 of potatoes, then 1/2 cup cheese. Stir and simmer until fully incorporated, reduce heat and simmer on low for 10 minutes, stirring frequently to smooth out potatoes and thicken.
  5. Toss in the rest of the potatoes and simmer 4 minutes.
  6. Ladle into bowls, topping each with crumbled bacon, cheddar cheese, green onions and a dollop of sour cream. Serve and enjoy!