Now that chilly, wintry weather is well upon us, the time is just right for cozying up inside with a nice filling bowl of soup.  I think this soup is just the thing!  It is positively delicious.  Thick and creamy, and with all the trimmings to make it like a baked potato (though I like this way more than a baked potato.)  And as with most soups, this makes quite a bit so you are sure to have leftovers for some subsequent yummy lunches.  This is nearly a meal in itself, but I’m sure it would be great with a nice tossed salad on the side.  It is actually quick enough for a weeknight meal if you plan ahead and bake the potatoes the night before.  This was a wonderful time saver and I’ll definitely do it again next time around.


4-5 russet potatoes
4 tbsp. unsalted butter
½ cup all-purpose flour, divided
6 cups 2% milk
2 tsp. salt
Freshly ground black pepper, to taste
¾ cup shredded sharp cheddar cheese
½ cup green onions, chopped
1/3-½ cup light sour cream

For topping:
Sour cream
Shredded cheddar cheese
Chopped green onions
Bacon pieces


  • 01

    Preheat the oven to 400° F.  Prick the potatoes with the tines of a fork.  Place the potatoes on a baking sheet and bake for 1 hour.  Remove from the oven and let sit until cool enough to handle.  Scoop the insides of the potatoes into food processor, discarding the peels.  Pulse until the pieces are broken into small chunks.

  • 02

    In a large stockpot or Dutch oven, melt the butter.  Add ¼ cup of flour to the pot and whisk into the butter.  Cook, whisking constantly, until golden brown, about 2 minutes.  Whisk in the milk and the rest of the flour.  Cook until thick and bubbling, about 6-8 minutes.  Mix in the potato chunks.  Whisk in the salt, pepper, and cheddar cheese and stir until the cheese is melted.  Remove from the heat, stir in the green onions and sour cream.

  • 03

    Serve immediately.  Garnish with sour cream, cheddar cheese, green onions and bacon as desired.


  • Cooking Light has a recipe for baked potato soup that I absolutely love this time of year… I’ll have to try your version soon! It looks like comfort in a bowl.

    I’ve been thinking of trying to make a sweet potato version – with different accompaniments, of course.

  • Looks yummy! I have one from Cooking Light that I like, too, that sounds a lot like this. Instead of throwing away the skins, why don’t you use them for loaded potato skins? Equally yummy!

  • This looks delicious. I just purchased some potatoes and thought what the heck am I going to do with these that is not boring? and THIS.IS.IT! Thank you!

  • I love a good baked potato soup! Definitely trying this one :)

  • Yum! Baked Potato is one of my favorites, I bookmarked on For the Love of Cooking but thanks for reminding me! This sounds like a great winter meal!

  • I love potato soup! I was just thinking about trying out making a bread bowl and this would be perfect to serve inside. YUM.

  • That looks so good and as always your pictures are beautiful!

  • sounds delicious! i will definitely have to give it a try :)

  • foodietwoshoes

    Oh my goodness, does that look good!

  • Michelle

    I was looking for something to make for the Mr.’s dinner tonight…this is PERFECT since we’re in the middle of a horrible snow storm :-) Thanks Annie!
    Btw, I shared your blog with my mom and she’s in love :-) lol

  • such a goodie!

  • lvegas

    This looks fantatsic! Potatoes and cheese and sour cream and bacon..what’s not to love?

  • Sarah K

    Go Annie! Did you see your website called out on PW Cooks today?

  • Annie

    Not yet, but thank you for calling it to my attention. I can’t believe it!

  • This looks wonderful! So perfect for a chilly, snowy night. I’m betting it would also be great with a bit of salsa spooned on top – not that bacon is ever not awesome. Yum!

  • Kelly

    This looks fantastic! I’ve been on a major soup kick but have exhausted my vegetable beef, creamy chicken wild rice and chicken noodle recipes.

    Question though, do you think this could be made ahead of time and kept warm in a crock pot for a few hours? I always worry about recipes with milk, sour cream etc. separating and I’d like to serve this at a family get together we’re having.

    Thanks =)

  • It looks lovely and so comforting for this time of year. I bet the baked poatoes add a real depth of flavour

  • I’ve read about baked potato soup and how wonderful it is before, but have not yet tried it myself. I’m sure I’d love it as I love baked poatoes. Yours looks wonderful. Thanks for reminding me of it.

  • Sharon

    Soooo good! I made this last night with dinner. Thanks for sharing.

  • I made this last night and it was so good!! Thanks! It wasn’t hard to do either!

  • Annie

    Hi Kelly,
    Unfortunately I cannot give any advice to how it would do in the crockpot since I have never owned or used one. I suppose you could try it and see, but I don’t know what will happen!

  • This would really hit the spot right about now! Looks delicious!

  • Jamie

    Instead of throwing out the skins, I cut the potatoes in half and scooped almost all the insides but I left just enough to make potato skins (with cheese and chives sprinkled on topped and then toasted).
    The soup was delicious!!! My very first homemade soup and it was so easy and tasty. Thanks for the great recipes.

  • This sounds so good and perfect for these cold days!

  • Annie, this soup was fabulous! I made it and blogged it with some changes last week. What a great winter dinner. :)

  • amanda poninski

    You should NOT cook this in the crock pot…milk in a crock pot for an extended period of time will curdle! It’s always one of the last ingrediants to be added.

  • amanda poninski

    This was HANDS DOWN the best potato soup I have ever had! I made this for my family tonight and they asked when we could have it again :) I made it in a dutch oven…it’s ALL GONE! My 3 year old had 2 1/2 bowls!

    Thank you again for sharing such a wonderful recipe!

  • This is great. I tried a different recipe for a potato soup last week and it turned out awful. My husband actually called it cabage water! I’m sure he’ll welcome a bowl of your soup to the table with open arms!!

  • marissa

    I made this soup tonight. It was my first homemade soup….it was easy & delicious!! My 6 year old wondered why I haven’t made it before!! Thanks for sharing :)

  • Korey


    I am posting with a personal request… a vegetarian soup with: turnip, parsnip, potato and rutabaga or leek or carrot. Any ideas? The recipes I’ve found involve pureeing the ingredients at the end, but I’m hoping to come up with something a little more like a regular vegetable soup, except with roots!

    BIG FAN, keep ’em coming!

  • Annie

    Hi Korey,
    Thanks for the suggestion! I will definitely keep my eye out and do some searching for that type of recipe. Glad you enjoy the blog!

  • Kim

    Annie, this recipe was too die for! LOVED it! So much easier then my usual potato soup. This recipe has so much flavor. The baking of the potatoes really brings out the sweetness in the potato. YUMMY! I made this soup with some wonderful, homemade flour tortillas. Oh so tasty! Thanks for you wonderful website! I try your recipes time and time again and with success.

  • Haley

    I made this tonight and it was absolutely delicious! It was so easy and tasted perfect! Thanks for sharing :)

  • How many does this serve? Would it be fit for a family of 4 or would I have to double the ingredients?

  • Annie

    I think it would be enough for 4.

  • Melbamoore28

    Thank you so much for this recipe. I have been looking for a great potato soup at home.

  • Deb

    I made this amazing soup for dinner tonight.
    We loved it and it is going to be a keeper in my kitchen!
    Also made cheddar cheese buns to go with it.
    Thank you…again!

  • I make it regularly for my family of 4 and have leftovers for lunch the next day. So yummy!

  • Erin Blair

    Have you ever tried freezing this recipe?? I like to cook in batches, but wasn’t sure how this one would do after it’s been frozen. Thanks for the great recipes! YUM!

  • annieseats

    I have not. My instinct would be that this wouldn’t freeze too well, but I suppose the only way to know for sure is to try it. If you do, please let me know how it goes!

  • Erin Blair

    Thanks for your swift reply! My first instinct was not to freeze it either, so I didn’t! Didn’t want to waste the effort and food for it not to turn out well. It’s not difficult to make it fresh. Thanks!

  • Stephanie McCarrell

    I always make this soup after I’ve made potato skins (which I did recently for the Superbowl) because it’s a great way to use up the filling that is scooped out and half the work is already done for the soup, win-win!

    This soup is tasty and comes together quickly. Tonight I forgot to stir in the sour cream and it was still delicious and creamy without it. I also used finely chopped onion instead of the green onion called for because I had some on hand that needed to be used up. I sauteed it in the butter before whisking in the flour and it worked out really well.

    Thanks for sharing the recipe, it’s a good one to have on hand!