Creamy Baked Potato Soup

Warm up with a bowl of this delicious Creamy Baked Potato Soup. No chopping or peeling of potatoes required! Just a little prep for a delicious dinner!

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 people
Author Emily


  • 4 large baking potatoes
  • 2/3 cup butter or margarine
  • 2/3 cup all purpose flour
  • 6 cups milk warmed
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 4 green onions chopped
  • 1 cup bacon crisp and crumbled
  • 1 1/2 cup cheddar cheese shredded
  • 8 oz sour cream


  1. Bake potatoes and let cool

  2. Cut potatoes in half lengthwise and scoop pulp out into a large bowl

  3. Melt butter in a large saucepan over low heat

  4. Add flour to butter and stir until smooth

  5. Cook flour and butter for 1 minute, stirring constantly

  6. Heat up milk in a small saucepan and then gradually add to the flour and butter mixture

  7. Cook over medium heat, stirring constantly until thick and bubbly 

  8. Add potato pulp, salt, pepper, 2 Tablespoons green onions, 1/2 cup bacon and 1 cup of cheese

  9. Cook until throughly heated and then stir in sour cream. Add extra milk if needed

  10. Serve garnished with remaining onion, bacon and cheese