Baked Potato Soup Recipe

I make this soup all the time and my family loves it. To thin it down some I use 3 cups of milk and add chicken broth to our preferred thickness. The chicken broth adds even more flavor too!!!

Fantastic!! Better than any potato soup I've had in a restaurant and definitely my fav soup ever!! I have done a bit of tweaking to suit my own tastes.... sub 2 cups chicken stock for 2 of the cups of milk, instead of green onions I add a finely chopped yellow onion and 2 cloves garlic that I've lightly browned in the bacon grease. I mash the potatoes a little bit with fork as well, cut the sour cream down a bit, save about half of the cheese and all of the crumbled bacon to top the soup with. It's even more flavorful and thick the next day. If it gets too thick I just add a little milk when reheating.

This was great meal. My husband and I loved it. But we did something a little diffrent. It did not have much flavor. So we got a ranch packet out. The one that you make the ranch dressing with and just added some to the soup and it turned out great. We did nto add all of it just enough for taste. Just thought this might help.

Tried a healthier version of this soup (down from 60 grams of fat per serv. to 8!!) Cut out the butter completely (we didn't even miss it amazingly) used 6 cups of 2% milk, reduced fat sharp cheddar, reduced fat sour cream. Reserved a 1/4 cup each of sour cream and cheese plus all of the bacon crumbles & used 1tbsp each to top each serving. DELICIOUS - never would have thought it healthy! I also used about 6 potatos and coursley mashed them as opposed to cubed. YUM!

I read every review only because I believe that even experienced cooks can always learn something. Some people complained that the soup was bland. At first taste, while it was still in the pot, I agreed. It tasted like soupy mashed potatoes. I added garlic and onion powder, parsley and cayenne pepper for some zip. When I initially viewed the recipe I felt that there was way too much butter/flour. I cut both back by half, not only to cut down on the fat, but because other reviewers stated that the soup was too thick. You definitely don't need all that roux to make this soup thick. If you do want it thicker, just add more potato, if you want it thinner, add more milk or chicken broth. This is the kind of recipe that you can put in whatever spices, herbs or meats that suit your own taste. You really can't ruin it. Overall, it was very good.

I love this recipe! Can I give it more than five stars? I have made it several times now and it is a favorite at our house making a meal in itself. I will throw in about half of the potatoe skins for a little extra texture. The really nice thing about this soup is you can adjust it to taste. I have added everything from the onion, sour cream and bacon they suggest to steak and chives. It is also really easy and quick unlike my potato soup recipe which I have to cook for several hours and usually forget about scorching the milk.

This was exelent. It tasted a little bland the day that I made it. By the second day all of the flavors came out. It was perfect!! I sugest letting it sit over night.

VERY good soup. I recommend being careful how much flour you put in, though. I put too much in. The thickness comes at the final stages, so don't worry if it seems thin. Also, I like it with more potato and bacon in it like a chowder. I will definately be making this during the winter.

Made this for use in bread bowls and was perfect! Comfort food all the way. I did add a couple cubes of chicken boullion and 2 cloves minced garlic for flavor. Also, just a little FYI when making a potato soup....if you salt the soup at the END as opposed to during cooking, the salt flavor will be stronger. Potatoes naturally soak up salt, so you can salt and salt while it's cooking and you'll always come out with a bland soup. Try it, I promise it will be better!

Thick and creamy - and very easy to make! This recipe is a 'keeper'. I lightened it up by using 1% milk and fat-free sour cream.

I thought this recipe was great. It was a little on the thick side, so I added more milk. To cut down on the fat I used 2% milk, low fat sour cream, 2% cheese, and left the bacon out. I probably added more salt and pepper than the recipe calls for too.

Family loves it. I usually add more bacon. And have extra cheese, green onions, bacon and sour cream for the kids to customize their bowls giving them a better buy in when they were younger. Now it's requested whenever we have leftover baked potatoes from them or their friends.

This is a great and easy meal. I made one change- I kept my bacon grease as the base to melt the butter in. It was an accident the first time I made the dish that I noticed the second time, but tasted SO good so I kept doing it each time I made the soup and find it way better (more flavorful) this way.

Simple and delicious

So delicious! I thought it might be too thick so I cut the roux back to 1/2 c × 1/2 cup. Still super thick, so next time maybe 1/3 cup ratio. Still unbelievably yummy!

This is a new favorite in my house.

So delicious! Caramelized the onions in bacon grease. Best recipe ever!

Was very creamy

I did cut up potatoes and boiled first instead of left over baked potatoes. Thick and creamy!

This is my new go to baked potato soup recipe. I halved the recipe: 2 potatoes cooked in air fryer. 400 degrees 30 minutes, flip halfway through. Added 1/4 tsp chicken bullion to the warmed milk. And 1/4 tsp onion powder. Used block cheese - shredded fresh. So good!!! I didn’t have green onions so I used dried chives