Baked potato soup is scrumptious and filling. A perfect supper for chilly nights from

Baked Potato Soup

Course Soup
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Author Micha


  • 6-8 regular or 3-4 baking sized starchy potatoes
  • 1 onion , chopped
  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 3 cups milk
  • 2 cups chicken broth
  • To taste salt
  • To taste black pepper
  • Toppings such as sour cream and cheese


  1. Bake potatoes until done, set aside to cool.
  2. In a Dutch oven melt the butter over medium low heat.
  3. Add onions and cook until tender. Whisk in flour, cooking until a light golden color and the raw flour smell is gone. That usually takes about a minute.
  4. Add the milk, whisking constantly to help prevent lumps. Add the chicken broth.
  5. Cook for about twenty minutes making sure it doesn’t come to a boil.
  6. Peel the potatoes and cut into bite sized chunks. Add the potatoes to the pot and cook until soup is heated thoroughly.
  7. Season to taste and thicken if desired by mashing some of the potato chunks.
  8. Top individual servings with the extras of choice, serve with rolls or a sandwich