Skip to main content
Epicurious

SOUTHERN LIVING’S BAKED POTATO SOUP

Ingredients

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
1/4 tsp. salt
1/2 tsp. 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

Preparation

  1. Wash potatoes and prick several times with a fork; bake at 400° 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.

TagsAmericanSoup/StewPotatoRoot VegetableVegetable
Read More
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Mississippi Mud Cake
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.