Cheesy Potato Soup

by Amy

Have you ever made something so rich, so savory, that it makes you go weak in the knees? This soup does that to me.  Is it a little weird that a soup could do that? I don’t think so if it’s something that tastes as good as this.  It is by far, my most favorite soup, ever!

My quest for this perfect potato soup began after my sister and I ate at a restaurant in Lawrence.  I ordered their “Baked Potato Soup” and was hooked.  Warning: This recipe is not for those watching their weight or cholesterol and it will contribute to added “insulation” around the midsection. 🙂

Cheesy Potato Soup
3/4 C butter
3/4 C flour
7 C milk (At least 2%) I used whole milk
4-6 large potatoes, cut into 1-inch pieces (Our favorites are Yukon Gold)
1 medium onion, diced
1/2 -1 lb. package hickory smoked bacon, cooked and chopped or left-over, shredded ham
1 1/2 – 2 C cheddar cheese
1 C sour cream, light is fine
2-3 tsp salt
pepper to taste

Peel and chop the potatoes, then cut into 1-inch pieces.  Boil potatoes for 7-8 minutes until tender, but still firm.

Meanwhile, melt butter in large pot and add diced onion.  Saute until tender.

Add the salt and flour and stir until you’ve made a fairly thick paste or rue.







Slowly pour in milk, stirring constantly until all milk is added.







Stir and cook on medium heat until mixture starts to thicken, then reduce temperature to low. Add the cooked potatoes, bacon or ham, and cheese.







Stir until cheese is completely melted, then add sour cream.  Continue cooking on low temperature, stirring often until soup is evenly mixed.







This soup makes 10-12 servings and looks great topped with green onions and extra cheese or bacon.  Hope you enjoy!

You Might Also Like:

{ 9 comments… read them below or add one }

Lorraine September 18, 2011 at 7:43 am



Amy September 18, 2011 at 2:02 pm

Thanks so much!


Brenda October 1, 2011 at 8:19 am

This has become my husband’s new favorite soup. It is delicious!


Kathi October 20, 2011 at 4:18 pm

We’ll see how all of the teachers like this next week!! It sounds delicious!


Michael December 29, 2011 at 5:47 pm

Very good


Lawisha January 8, 2012 at 5:46 pm

I am making this now! I’m really excited to try it. I wish the recipe had time frames on it to know how long it takes to thicken, etc because I am starting to worry. Lol!


Amy January 8, 2012 at 6:12 pm

Oh, I’m so glad! It does take a while to thicken, but just be sure to keep the heat at medium, to medium low. Otherwise, the bottom can start to burn. Once you add the milk, it will thicken, slightly. I would heat this for 10-15 minutes. It will thicken even more once you add the potatoes, sour cream and cheese.
Hope this helps!


sarah October 10, 2012 at 2:03 pm

can u freeze this???


Amy October 10, 2012 at 8:59 pm

I have never tried to freeze this soup before. I would be a little hesitant due to the high milk content, but you could always try a small portion and see. Sorry, wish I was more help! It usually goes so fast here, we don’t have any left over to worry about freezing! 🙂


Leave a Comment

Previous post:

Next post: