Everything you love about a fully loaded baked potato is tucked into this rich and creamy soup. There are fluffy bites of baked potato in every bite. If you have ever thought that you didn’t like potato soup, this Baked Potato Soup just might change your mind.
I love the simplicity of this recipe. Bake the potatoes, let them cook, then just scoop them out, warm the milk, combine it all and bring to a very low simmer for about 10 minutes. The most important thing to remember with creamy soups is to avoid boiling your soup. Just stir frequently and allow it to combine and warm slowly.
- Soup Ingredients:
- 5 pounds potatoes I use red, Yukon, or Russet potatoes
- 3/4 cup all-purpose flour or brown rice flour
- 10 cups milk plus more as needed
- 2 teaspoons kosher salt plus more to taste
- 1 teaspoon freshly cracked black pepper plus more to taste
- 1 1/2 cups sour cream
- 1/2 pound or 8 slices bacon cooked and chopped
- 1/2 cup thinly sliced chives or green onions I like to use both
- 1 1/2 cups cheddar cheese shredded
- 1/2 cup sour cream
- Preheat the oven to 400 degrees. Pierce each potato with a fork and then place on a baking sheet. Bake for approximately 1 hour, until fork tender. Cool them completely. When the potatoes are cool, slice them in half and use a spoon to scoop out as much of the flesh as possible. (You can also peel them fairly easily, but I'm usually not that motivated.) Discard the skins and roughly mash the potatoes a few times, leaving plenty of large bite size chunks.
- In the bottom of a large soup pot or dutch oven, combine the flour and about 2 cups of milk. Whisk to thoroughly combine and then slowly stir in the rest of the milk. Cook over medium heat, for about 5 - 10 minutes, until the mixture thickens slightly. Add the potatoes, salt, and pepper and turn the heat to low. Cook the soup without boiling at all, stirring frequently, for about 10 minutes. Stir in the sour cream and cook about 3 more minutes. Taste and adjust the salt and pepper to taste.
- Serve immediately or transfer to a crockpot set to WARM. This will keep well at the lowest crockpot setting for up to 4 hours, stirring occasionally. Add milk if it is too thick before serving and heat just enough to make sure the soup is warm. Ladle soup into bowls and top with bacon, cheese, chives and sour cream. Enjoy!
- CROCKPOT DIRECTIONS: (I recommend halving this recipe for the crockpot.) Bake the potatoes as directed above. Place the scooped out insides of the potatoes in the bottom of the crockpot and mash the potatoes a few times. Whisk together the flour, salt, and pepper, along with 1 cup of milk, until smooth. Pour over the potatoes. Add the remaining milk, stir and cook on HIGH for 2 hours or on LOW for 4-5 hours. Stirring and scraping the sides once or twice after it begins to thicken. Once the soup has thickened, stir in the sour cream and serve immediately or set the crockpot to WARM and keep hot until ready to serve. Enjoy!