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Baked Potato Soup

  • 4 large baking potatoes (about 2 3/4 lb.)
  • 2/3 c. butter
  • 2/3 c. all-purpose flour
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 6 c. milk
  • 1 c. (8 oz.) sour cream
  • 1/4 c. onions
  • 10 bacon strips, cooked and crumbled
  • 1 c. (4 oz.) shredded cheddar cheese


Bake potatoes at 350° for 65-75 minutes or until tender. Cool completely. Peel and cube potatoes. In a large saucepan, melt butter and stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat. Whisk in sour cream. Add potatoes and onions. Garnish with bacon, cheese and peppers if desired. Serves 10 people.