Skip to Content
Menu

Baked Potato Soup

  • Save
  • Jump to Recipe
Pillsbury Kitchens
Updated Sep 25, 2018
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Baked potato heaven? You may think so when you find all your baked potato favorites - bacon, cheese and sour cream - in a creamy soup!

More About This Recipe

  • Is there a more perfect use for leftover baked potatoes than baked potato soup? If there is, we certainly don’t know about it! Baked potato soup can be traced back to the Irish who frequently used leftovers and other cheap ingredients to make soup. Though the recipe has humble beginnings, restaurants across the country took notice and to this day, it remains a popular menu item and is frequently added into the soup du jour rotation. It’s an already-hearty soup loaded with chunks of baked potato, bacon bits and cheese, but to make it a full meal, try pairing with a cheesy side bread. Whether you make potatoes for the main dish or for a side dish, we have every way to bake ‘em! We also have a complete guide to all of the ways you can make a good ol’ baked potato.

Baked Potato Soup

  • Prep Time 45 min
  • Total 45 min
  • Ingredients 9
  • Servings 7
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 4 large baking potatoes
  • 4 slices bacon
  • 6 cups milk
  • 1/2 cup all-purpose flour
  • 4 green onions, sliced
  • 5 oz. (1 1/4 cups) shredded sharp Cheddar cheese
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (8-oz.) container sour cream

Instructions

  • Step 
    1
    Pierce potatoes with fork; place on microwave-safe paper towel or roasting rack in microwave. Microwave on HIGH for 15 to 20 minutes or until tender, turning once halfway through cooking. Cool slightly.
  • Step 
    2
    Meanwhile, cook bacon in Dutch oven over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Crumble; set aside.
  • Step 
    3
    In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 15 minutes or until bubbly and thickened, stirring frequently. Remove from heat.
  • Step 
    4
    Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Discard skins. Mash potatoes well.
  • Step 
    5
    Add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt and pepper to milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until soup is thoroughly heated.
  • Step 
    6
    To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese.

Nutrition

380 Calories
19g Total Fat
17g Protein
36g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
380
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
12g
60%
Cholesterol
55mg
18%
Sodium
540mg
23%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Sugars
13g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
45%
45%
Iron
6%
6%
Exchanges:
2 1/2 Starch; 1 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the

Pillsbury Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section