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“This is the yummiest Baked potato soup I've ever had! Every time I make this someone begs for the recipe. I don't remember where this recipe came from but I've been told it's "restaurant quality"!! Most of the prep time is in baking the potatoes.”
READY IN:
1hr 55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees, bake potatoes until tender.
  2. Cut potatoes, scrape out meat and set aside.
  3. Cut two peels into small pieces and discard the rest (you can leave peels out if you wish, I do).
  4. Melt butter in medium saucepan.
  5. Slowly blend flour with wire wisk until blended thoroughly.
  6. Gradually add milk to butter/flour mixture, wisking constantly.
  7. Wisk in seasonings.
  8. Simmer on low, stirring constantly until liquid bubbles.
  9. When milk mixture is VERY hot, wisk in potato.
  10. Add potato peels (if using them).
  11. Wisk well, add sour cream and bacon.
  12. Cook on low about 10 minutes.
  13. Add 3/4 cheese a little at a time until melted in.
  14. Serve with seasoned croutons, cheese, bacon and green onions on top.

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