My Mom’s baked potato soup is one of those recipes I remember just always having growing up. She loved to cook it on a cold, rainy day. Some of my favorite memories involve all-day Lord of the Rings marathons, family snuggled up on the couch with a bowl of this baked potato soup.
I don’t want to get too nostalgic and food blogger-esque, but this is the ultimate comfort food. From the smell of the onions and butter, to the “duff man can’t breathe” feeling you’ll have after this super warm, heavy meal hits your stomach… It’s a recipe that you’ll feel good about feeding your family.
Serve it with some fresh french bread, softened butter and that feeling you made something your family is gonna love and remember.
I originally shared this on one of my very first blogs, color army, back in 2006. Sidenote: I just took a long trip down memory lane on the wayback machine, here is the original baked potato soup recipe I posted (crazy fun to see that!).
Back to the baked potato soup, it’s delicious, this recipe is the best there ever was, you’ll love it.
I love y’all.
xo Linz
Ingredients
- 1 small onion
- 6 cups milk
- 4 large baking potatoes
- 2/3 cup butter
- 2/3 cup flour
- 3/4 tsp salt
- 1/2 tsp pepper
- 12 slices of bacon
- 1 1/4 cup shredded cheddar
- 8 ounces sour cream
Instructions
- Preheat oven to 400°
- Wash your potatoes and poke a few holes in them with a fork.
- Wrap them in foil and bake them in a preheated 400 degree oven for about an hour, or until they’re done. They’ll squish a little when you squeeze them.
- Fry your bacon and crumble it into tiny pieces
- When your potatoes are done, you can either cut them in half and scoop out the “pulp” with a spoon or…you can do what I do, which is barely cut the skin with a pairing knife and peel the skin off. If you do it my way, you’ll have to use a fork to break up the potatoes, so they’re not whole going into your soup.
- While your potatoes are cooking, chop up your onion and sautee it in a skillet until it’s tender and transparent.
- Add your flour, and stir until smooth-cook this for one minute while stirring constantly.
- Gradually add your milk and continue to stir constantly until your mixture is thick and bubbly.
- Add your potato pulp, salt, pepper, onion, 1/2 cup of bacon and 1 cup of cheese.Cook this until it’s heated throughly.
- Stir in your sour cream.
- If your soup is too thick, add more milk until you get the desired consistency.Just be careful not to add too much.
- Garnish with sour cream, crumbled bacon, and more cheese ?