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READY IN 25 mins

Baked Potato Soup II

Read Reviews (100)

"This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream." — JW

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Original recipe makes 4 -6 servings Change Servings

1/3 cup butter
1/3 cup all-purpose flour
4 cups skim milk

6 large baking potatoes, scrubbed
1 cup sour cream

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Directions

Microwave potatoes until done.
While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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YUM! This was a GREAT soup, but I can't give it 5 stars because it did need some help (after which it was great!) but as others have said the basic soup is a good base to build on. I roasted 1 entire head of garlic (about 10 cloves or so) and added it to the milk/roux combo along with one of the baked potatoes. I blended it with my immersion blender until creamy then added the rest of the potatoes. A little shredded cheddar on top and it was sooo good. We didn't even miss the sour cream (skipped it since the soup was already very thick) and also reduced the butter to 1/4 c instead of 1/3 c. I also ended up having to add another cup of milk since it was way too thick with just the 4 cups. Without the sour cream and reduced amount of butter this is actually a relatively healthy recipe! Definitely a keeper.

—NOELLER67

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Most Helpful Critical Review

Dec 11, 2003

This is a good basic soup, but it needs "extras" to be really flavorful. With cheese, added salt and bacon, it would definitely get four stars.

—RachelMM

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125 Ratings

Jan 20, 2006

This is a good basic potato soup recipe and very easy to make. You can spice it up like many of the reviewers did or just serve it plain. I made only 3 slight changes. I used 2% milk and put in only 5 of the potatoes because it was very thick...more like a hearty potato stew.I also baked the potatoes in the oven. I don't care for microwaved potatoes. Next time I think I will add a cup of homemade chicken stock. I serve cream soups with "condiments" on the side-- like bacon, cheeses or steamed broccoli with a variety of spices like garlic powder, nutmeg or fresh pepper. That way my family can add whatever additions they like. With this potato soup I used a hand held blender to cream about 1/3 of the potato chunks. To make this soup more of a complete meal you can add cubes of baked chicken breasts and serve with a crisp green salad and fresh breadsticks. It was also good heated up and served on the second day. A great wintertime lunch.

—veggiemommie

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Nov 09, 2005

gotta tell you...this was a hit..even the kids loved it!! we added bacon,garlic and spiced it up a little ,but talk about easy!! its a must try

—beth

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Dec 27, 2002

This was good but no wonder everyone loves it...nearly a stick of butter and a cup of sour cream! I used half the butter and used my immersion blender to cream one of the potatoes into the white sauce. Also used non-fat sour cream. Add spices after potatoes are added...salt, pepper, white pepper, and a teaspoon of butter extract for flavor. 1/2 cup of wine and onions would be a nice addition.

—YOGASUZ

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Nov 06, 2005

This is an awesome basic potato soup, not runny or thin. I used whole milk and it was just touch too thick, so I think I'll add some water in next time or follow the skim milk suggestion. I also added onion powder, garlic powder, and black pepper to the soup while it was cooking to spice it up a bit. Even my 5 year old enjoyed it, and he has expressed his undying hatred for potato soup in the past. For that alone it deserves the highest marks!

—RANDOMFAERIE

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Dec 11, 2003

Great recipe. Our family loves baked potato soup. Even my 18 month old. She ate a huge bowl. Because we like our soup loaded I added cheese and bacon to the soup. I also had to add some additional milk since my soup got too thick, really a minor thing though.

—Navy_Mommy

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Dec 11, 2003

This was a great base for individual additions. I added chopped green onions, crisp pancetta, sliced cooked mushrooms, small slices of fire roasted red peppers (jarred), and to some bowls, crumbled blue cheese, and to other bowls, crumbled feta cheese. This is really a WOWER!

—CAROLE ROCK

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Nutrition

Calories
645 kcal
32%

Carbohydrates
95.4 g
31%

Cholesterol
57 mg
19%

Fat
22.5 g
35%

Fiber
10 g
40%

Protein
18 g
36%

Sodium
221 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Potato Soup II

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 645
Calories from Fat: 203

% Daily Value *
Total Fat 22.5g 35 %
Saturated Fat 14g 70 %
Cholesterol 57mg 19 %
Sodium 221mg 9 %
Potassium 2249mg 63 %
Total Carbohydrates 95.4g 31 %
Dietary Fiber 10g 40 %
Protein 18g 36 %
Sugars 13.3g
Vitamin A 22 %
Vitamin C 146 %
Calcium 45 %
Iron 39 %
Thiamin 54 %
Niacin 73 %
Vitamin B6 87 %
Magnesium 47 %
Folate 56 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.