Marla Smart

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Marla Smart: Baked Potato Soup | Moms

I’m so excited fall is here again. The weather, the colors, the events, all makes this time special to me.

Growing up in the desert-like West Texas region, I didn’t experience the natural beauty there is in Oregon.

Trees went from green to dry, brittle and brown quickly. I really appreciate what we experience here in that department.

No matter where you live, there is an air of expectancy that comes in fall. Things are changing and there is something special right around the corner.

We start gearing up for all the holidays and I see moods begin to shift. It’s a special time of year. I love it!

At our house, favorite recipes begin to be pulled from the recipe box about now. This is the time of year where our family starts cooking/baking/preparing all the traditional meals and treats we love.

Throughout the years, the list has grown to include such a wide variety of dishes. It’s been fun to try the new ones, but there will always be those special favorites that make it to the table at home, at potlucks, and given to friends.

One of our “of-course-we-will-make-this-at-least-once” dishes is Baked Potato Soup. It’s real comfort food.

The baked potato and toppings mix together in one pot (how easy is that?), making a special kind of potato soup for your family.

The leftovers are even better, as the flavors continue to meld so nicely.

This recipe is pretty straightforward and simple, with regards to the toppings. Sour cream, cheese, green onions and bacon are all that are listed.

You may want to take the liberty to doctor it up and make it a new family favorite at your home, too. Add some homemade bread and enjoy!

Baked Potato Soup

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
1/4 teaspoon salt
1/2 teaspoon pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled and divided
1-1/4 cups (5 ounces) shredded Cheddar cheese, divided
1 (8 ounce) carton sour cream


Wash potatoes and prick several times with a fork; bake at 400 degrees for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp.
Melt butter in a heavy saucepan over low heat. Add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk, if necessary, for desired thickness.
Serve with remaining onion, bacon and cheese.
Yield: 10 cups

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The News-Review Updated Nov 18, 2013 07:21PM Published Oct 31, 2013 08:51AM Copyright 2013 The News-Review. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.