Baked Potato Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6 - 8 portions
  • 4 large baking potatoes
  • ⅔ cup flour
  • 6 cups 1% milk (2% okay too)
  • 1 cup reduced fat shredded sharp cheddar
  • ½ teaspoon fresh ground pepper
  • 1 teaspoon salt
  • 1 cup reduced fat sour cream
  • 1 cup chopped green onions
  • 6 bacon slices, cooked and crumbled (I used Applewood no preservative turkey bacon)
  • Spray olive oil (for potato skin garnish)
  1. Preheat oven to 425 degrees.
  2. Pierce potatoes, then bake at 425 degrees for an hour or until cooked through. Let cool.
  3. Cut potatoes in half, scoop out as much potato as possible, then mash coarsely. Set aside potato skins.
  4. Pour flour into a dutch oven. Gradually stir in milk with a whisk.
  5. Cook over medium heat until it starts to thicken and bubble (about 10 minutes).
  6. Add mashed potatoes, ¾ cup of the cheese, salt and pepper.
  7. Stir until cheese melts, then remove from heat.
  8. Stir in sour cream and ¾ cup of the onions. Cook over low heat for 10 minutes. Do not let it boil.
  9. When serving, top with chopped green onion, some crumbled bacon, cheese and the potato strips as you like.
  11. Slice some of the potato skins into very thin strips. The thinner you can get them the better.
  12. Spread out on a baking pan (I used parchment paper on mine), then spray lightly with olive oil. Season with salt and pepper.
  13. Broil for 5 to 7 minutes, or until they are crisp.
  14. When ready to serve soup, sprinkle the potato skins on top for garnishing. They add a great flavor!
Recipe by JAQUO Lifestyle Magazine at