Skip to main content New<> this month
Get the Allrecipes magazine
Baked Potato Soup III
December 10, 2005

My eldest son can't stop eating this soup. Got positive feedback from everyone who ate it. Don't make the mistake of adding additional flour to the roux because the soup thickens considerably when you add the potatoes. Very creamy.I made this a day ahead of time so added 2/3 green onion at that time. Added rest of gr. onion, sour cream, and bacon just before serving(so bacon wouldn't get mushy)the next day. (I cooked the bacon well done in the oven and chopped it medium dice, although the recipe does not specify.)Garnished with grated cheddar,left over green onion, and a little diced tomato (for a festive look). Requires fair amount prep time with stirring soup, and cooking bacon etc., but would make this again! Next time I will use at least part bacon grease in the roux to enhance the flavor.

  1. 336 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars