Baked Potato Soup – Soups 2010


  • 1/2 cup butter (1 stick)
  • 1/4 cup flour
  • 4 cups milk
  • 1 cup heavy cream
  • 4 baking potatoes, baked, cooled, peeled and cubed
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 10 to 12 strips bacon, cooked, drained, and crumbled
  • 1 cup shredded mozzarella cheese (I used cheddar)
  • 1/2 cup (4 ounces) sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 cup chopped fresh parsley


In a large pot over medium heat, melt the butter. Add shallots and garlic, then simmer for 2 minutes. Stir in flour; stir until smooth and bubbly. Gradually add milk, then cream, stirring constantly until sauce has thickened. Next, add potatoes.  Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 15 minutes. Add salt, pepper, bacon, and sour cream. Stir in cheese and allow to melt. Garnish with parsley. Serve immediately.

Shared with Jane by Jessica Griesi

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