Baked Potato Soup

Yesterday was a cold, dreary, and rainy day in Central Indiana. I decided that I needed to make a soup to warm me up. This is one of my favorite soups to make this time of year. And the best part you ask? It is from Cooking Light magazine! That’s right! :) All the taste without all of the calories and fat. This soup is so quick and easy to make-the perfect weeknight meal. To make it even easier you could bake the potatoes in the morning or even the night before so that all you have to do is throw it in a pot and you have homemade soup in less than 25 minutes. This rich and creamy baked potato soup topped with green onions, cheddar cheese, and crumbled bacon is sure to warm you up on a chilly fall night. Serve this creamy soup with pretzel rolls and a side salad for a comforting homecooked meal.

Baked Potato Soup


4 baking potatoes
2/3 cup all-purpose flour
6 cups milk
1 cup shredded extra sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled


Preheat oven to 400° F.
Pierce potatoes with a fork; place potatoes on a baking sheet and bake in preheated oven for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, about 8 minutes. Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated. Divide between 8 bowls and top with cheese, green onions, and bacon

Source: adapted from Cooking Light, September 2007

15 Responses to “Baked Potato Soup”

  1. #
    The Food Hound — October 19, 2010 @ 7:41 am

    I have this recipe and love it!! It totally doesn’t taste lightened! Perfect for a cold night :)

  2. #
    briarrose — October 19, 2010 @ 9:07 am

    Looks wonderful.

  3. #
    Kristi Rimkus — October 19, 2010 @ 9:57 am

    What a heartwarming soup for these cold fall evenings. Love the toppings!

  4. #
    Kristen — October 19, 2010 @ 10:00 am

    I made this exact recipe, I think, a couple of weeks ago. Very delicious! And perfect for dreary weather. =)

  5. #
    Kim - Liv Life — October 19, 2010 @ 11:28 am

    How funny you should post this today… my potatoes are in the oven as I type! This is my FIL’s favorite soup and the inlaws are coming for dinner. An old tried and true favorite. Love your photos!

  6. #
    Claudia — October 19, 2010 @ 2:16 pm

    I have to smile – I made a loaded baked potato soup from a different blog last night (Cinnamon Spice and Everything Nice). It was indeed comforting for a chilly autumn eve. Love your version also – this one used evaporated skim milk which I appreciated. Must bookmark this for the next go-round as it was a hit.

  7. #
    Susi — October 19, 2010 @ 4:09 pm

    Delicious looking soup! Potato soup is pure comfort food for me. Wish we had more rainy days to enjoy dishes like this :o(

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  11. #
    Liz — October 31, 2011 @ 12:06 pm

    OMG- I made this this weekend, soooo good! In fact, I’m making it again right now. Thanks for sharing it.

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  13. #
    Julie — November 4, 2011 @ 6:19 am

    I usually use a crock pot recipe for this but your’s sounds soooo much easier! I use a little dried dill in mine which I think adds a little something to it. Forget that pain of a crock pot recipe now!

  14. #
    Grace — September 24, 2012 @ 10:32 am

    This sounds so wonderful but I was wondering if anyone has tried any dairy milk alternatives?

    • Christina replied: — September 27th, 2012 @ 9:52 pm

      I have not tried any dairy alternatives, but if you give it a try I would love to hear how it turns out! :)

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