Baked Potato Soup

Adapted from Teens Cook by Megan and Jill Carle

Makes 4 servings


2 Large Potatoes

½ small white onion

3 Tablespoons unsalted butter

3 Tablespoons all purpose flour

4 Cups milk

Salt and pepper


Shredded cheddar cheese

Crumbled bacon

Minced chives



  • Preheat the oven to 375℉.
  • Wash potatoes and pierce the skins all over with the tines of a fork. Bake the potatoes for 45 minutes or until they are cooked through, remove them from the oven and allow them to cool. Peel the cooled potatoes and cut them into ½ inch cubes.
  • Dice the onion into ¼ inch pieces. Heat a large sauce pan over medium heat, add 3 Tablespoons of butter and the onion to the pan. Cook 5-7 minutes, stirring occasionally until the onion softens.
  • Add 3 Tablespoons of flour to the butter and onions. Stir the mixture for 1 to 2 minutes.
  • Add 1 cup of milk and whisk it into the flour and butter mixture until smooth. Once that is combined add the remaining 3 cups of milk and the diced potato.
  • Cook over medium heat for 15 minutes, stirring occasionally. Using a stick blender puree the soup, leaving some bigger chunks of potato for texture. Add salt and pepper to taste.
  • Serve with shredded cheese, bacon crumbles and minced chives.