Baked Potato Soup

  • Yield: 6 to 8 servings


4large baking potatoes
2/3cup margarine
2/3cup flour
6cups milk
3/4teaspoon salt
1/2teaspoon pepper
12slices bacon, cooked and crumbled
1 1/2cups (6 ounces) shredded Cheddar cheese
4-- green onions, chopped (optional)
8ounces sour cream (optional)


  1. Bake the potatoes at 400F for 1 hour.  Let stand until cool.  Cut the potatoes into halves lengthwise.  Scoop the pulp into a bowl and discard the potato skins.  Melt the margarine in a saucepan over low heat.  Add the flour gradually, stirring constantly.  Cook over medium heat until the mixture is thick and bubbly, stirring constantly.  Add the potato pulp, salt, pepper, 1/2 cup of the crumbled bacon and 1 cup of the cheese and mix well.  Cook until heated through, adding additional milk if necessary to reach the desired consistency.  Stir in 2 tablespoons of the green onions.  Ladle into soup bowls.  Sprinkle with the remaining bacon, the remaining 1/2 cup cheese and the remaining green onions.  Top each serving with a dollop of sour cream.

Recipe reprinted with permission from the Junior League of Tyler Texas, Inc. Ring Around the Rosie, A Collection of Children’s Recipes (Tyler, Tx., 2007).