Baked Potato Soup

I love classic favorites as soups. And what’s more classic than a baked potato with sour cream, green onions, cheese, and bacon?


Well nothing, really. But anyway.

I’ve been craving this soup forever, and the temporary cold front convinced me to “whip” up a batch. And it only set me back about $8.

The actual recipe was inspired by Annie’s Eats, but I made a few alterations.

Ingredients for 4:

  • 3 russet potatoes, cooked (I roasted mine) and slightly cooled
  • 2 tablespoons butter
  • ¼ cup all-purpose flour, evenly divided
  • 3 cups whole milk
  • ½ cup shredded cheddar cheese (more for topping)
  • 5 stalks of green onion, chopped (more for topping)
  • 1/3 cup sour cream
  • Salt and pepper
  • Fried bacon bits

Pulse one of the cooked potatoes in a food processor. Break the other two into small pieces using a fork. Set aside.

In a large pot, melt the butter on medium heat. Add half of the flour and whisk constantly until golden brown. Then whisk in the milk and remaining flour. Cook until bubbling, around 8 minutes. Mix in all the potatoes. Add salt, pepper, and cheese. Mix until cheese is melted, then remove from heat. Taste for extra seasonings and add sour cream and green onions.

Top with extra cheese, green onions, and bacon. Serve immediately.

I served the soup with bacon-cheddar biscuits. Recipe is provided by Two Peas and Their Pod and is as followed:

Ingredients for 4 to 6:

  • 2 ¼ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 2 teaspoons sugar
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons cold butter, cut into ½ pieces
  • 1 to 1 ½ cups shredded cheddar
  • 2 stalks of green onion, chopped
  • 3 strips bacon, chopped and fried
  • 1 cup buttermilk
  • 3 tablespoons melted butter

Preheat oven to 450 degrees and have a prepared baking sheet handy.

In a large bowl, whisk the flour, baking powder, sugar, baking soda, an salt together. Then quickly mix in the cold butter with your fingers. Break the butter into small pieces. Mix in the cheese, green onions, and bacon. Add the buttermilk and mix until just combined. (I used my hands for the entire process.)

Free-form the dough into ¾-inch thick, small biscuits. Set them onto the baking sheet and brush the tops with melted butter.  Bake for 15 minutes.

Serve immediately.

Published in: on November 11, 2010 at 7:29 am  Comments (1)  

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One CommentLeave a comment

  1. Nix the bacon, and this may be my favorite meal EVER.

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