One of the best remedies for chilly nights is a piping hot bowl of hearty soup; this rustic baked potato soup is rich, creamy and hands down the ultimate winter comfort recipe.
I have been making this recipe for baked potato soup ever since I inherited my first Dutch oven from my Aunt Ellen in college. It has been a tried and true winter favorite of mine and has stolen the dinner spotlight at least once a year for almost a decade. It is so delicious that it hasn’t seen a single edit since its original creation and was featured multiple times throughout the years on my original blog. It will always have a special place in my heart as it is a visual representation of my growth as a photographer and as cook.
This red bowl very well may be as old as the recipe. It was one of my very first Pier 1 purchases for entertaining friends and family; and though I usually shy away from bright dishes when styling food, it has always been a beautiful backdrop for this recipe. This recipe and the bowl that embraces it year after year may not have changed, but boy am I glad that my photography has. To remind me of how far I’ve come and to thank everyone who has supported this journey, I have included a look at the styling of this dish through the years.
When these were posted on the old blog in 2009 and 2011, I received the highest number of comments for a single post during those times. I am honored that people found my dull, yellow, blurred blob (2009) and my overexposed, harshly shadowed – oh hey there reflection in the spoon – presentation (2011) to be so appetizing that they not only wanted to make my recipe but also come back and tell me how much they enjoyed it. I realize, and am forever grateful, that those words of encouragement from readers, friends and family are what have kept me hungry to learn more – to fine tune my photography and continue my kitchen adventures. I may still be heavy handed with the cheese on top, but I’m not going to apologize one bit. Is there any other way to serve baked potato soup?
This rustic baked potato soup is my thank you to all who have not only believed in me, but who have supported and encouraged me throughout this journey. Thank you, thank you and enjoy!
- ⅔ cup butter
- ⅔ cup all-purpose flour
- 7 cups milk (we use 2%)
- 4 large baking potatoes, baked, cooled, peeled and cubed
- 4 green onions, thinly sliced
- 1 package real bacon crumbles (in the salad dressing aisle)
- 1¼ cups shredded sharp cheddar cheese
- 8 ounces sour cream
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- In a large Dutch oven or stockpot over medium heat, melt butter. Stir in flour until smooth and bubbly.
- Gradually add milk, stirring constantly, until sauce has thickened.
- Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble.
- Reduce heat; simmer gently for 15 minutes.
- Add bacon, cheese, sour cream and spices; stir until cheese is melted.
- To serve, top with extra cheese, bacon and chives for garnish.