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Try this baked potato soup recipe


Who doesn’t love potato soup?  This one is easy and can be made in advance.  Change it up to include anything you like with baked potatoes.  Sometimes I even put a bit of steamed broccoli in mine.  Yum!

This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

  • 4 large baking potatoes
  • 2 T. butter
  • ½ t. Salt
  • ¼ t. pepper
  • 1 c. milk, more to thin if needed
  • 1 c. shredded cheddar cheese, divided
  • 2 slices bacon, fried crisply and crumbled
  • 2 green onions, thinly sliced


Step 1: Preheat the oven to 350 degrees.

Step 2: Wash the potatoes and pierce to allow steam to escape while baking. Place the potatoes on a rack in the oven and roast for 1 hour and 15 minutes.

Step 3: Remove the potatoes and pierce with a knife to make sure the potatoes are done. They will be ready when a knife inserts easily. Rest the potatoes for 10 minutes.

Step 4: Cut the potatoes in half and scoop all the potato into a soup pot. Mash the potato and add the butter, salt, and pepper. Add the milk and ½ c. cheese. Heat to medium low and stir to incorporate and melt the cheese. If needed, add more milk to make a soup consistency.

Step 5: Pour into two soup bowls and top each with ¼ c. cheddar cheese, half the bacon, and one of the sliced green onions. Serve hot.

Serves 2


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