Aunt Patty’s Baked Potato Soup Recipe

Back in January, I mentioned something on my Facebook wall about making Baked Potato Soup, and several of my friends or fans or followers or what-have-you commented and/or emailed me asking for the recipe, and, because I like to keep my word even if it takes me eight weeks to two years, I am giving you that recipe today.

Baked Potato Soup

Image courtesy of Lindsey Turner


Aunt Patty’s Baked Potato Soup

Prep Time: 1.5 hours       Cook Time: 45 minutes       Difficulty: Medium         Serves: 6


4 pounds of Russet potatoes (5 or 6 big ones)
2/3 cup butter (for best flavor, I recommend real butter, not margarine)
2/3 cup flour
6 cups milk (whole milk is best, otherwise soup takes FOREVER to thicken)
3/4 teaspoon salt
1/2 teaspoon pepper
4 green onions (scallions)
12 slices bacon
1 1/2 cup shredded cheddar cheese
8 ounces sour cream


Bake potatoes and let cool. Once cooled, cut each lengthwise and scoop out pulp. Fry bacon on stovetop, using a skillet or griddle, until very crispy. Set potato pulp and bacon aside.
Chop green onions.

In stockpot (5 or 6 quart will work), melt butter over low heat. Slowly add flour, stirring constantly and until smooth.

Increase heat to medium and gradually add milk. Continue stirring until thick and bubbly (be patient, it takes a little while).

Stir in potato pulp, salt and pepper. Add 2 tablespoons of the green onions, 1/2 cup of the bacon, and 1 cup of the shredded cheddar cheese. Set aside remainder of those for garnish.

Stir in sour cream and cook until thoroughly heated, stirring frequently.

Serve in bowls and garnish with remaining bacon, onion, and cheese.


Just think, if I were The Pioneer Woman, I would have pretty pictures of the ingredients and the process to show you. Of course, if I were The Pioneer Woman, I would also have eleventeen thrillion readers a month, a bestselling cookbook, and a movie deal with Columbia Pictures, but I’m not bitter because I have a DELICIOUS! BAKED POTATO SOUP RECIPE!

And now so do you.



  1. YUM! I’m always looking for a new potato soup recipe to try. I’m going to have to make this one this week. Can’t wait!

    (And we can’t all be Pioneer Woman. I think she out-dooced Dooce.) ;)

  2. Hope you love the soup, Melanie! Let me know.

    And Ree should use that line in all her future bios, put it on t-shirts, and have it engraved on her headstone when the time comes. “I OUT-DOOCED DOOCE.”

    Love it.

  3. Is this Aunt Patty my mom?? If so, why didn’t I already have this recipe?

  4. It sure is your mom a.k.a. Aunt Patty.
    You’ve been missing out! Delish.

  5. Yum, I’m completely full right now and looking at this still makes me hungry!

  6. @Kristin — And it’s good as an appetizer or as a main dish. NUMNUM.

  7. Oooh, me likey the new blog design! (Yes, I’ve been out of it for awhile … you probably changed it FOREVER ago.)

    And now, I’m hungry.

  8. @mommypie — Well, you’ve been very busy. HELL-O. SWAP MAMAS. 6500 MEMBERS. WOWZA!
    Anyway, I’m so happy to see your name in my comments again, lady!

  9. Thank you for the inspiration! I made a variation of this soup and featured it on my blog. Delicious!!!

    • You’re welcome, Jody. I love what you’re doing on your blog. Brilliant! And I will admit I was totally clueless as to the calorie and fat count for my original recipe. Having the information will certainly guide my portion size in the future. Thanks!

  10. then you take the baked potato skins, add some bacon, green onions and shredded cheese, broil until cheese melts, put a dollup of sour cream on top and eat as appetizers!


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