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southern baked potato soup
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Southern Potato Soup

Southern Potato Soup made from scratch with flour, butter and chunky potatoes. The thickest, creamiest potato soup you'll ever taste!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 people
Calories 478kcal
Author chunkyinkentucky

Ingredients

  • 6 russet potatoes
  • ⅓ cup butter
  • ⅓ cup flour
  • 4 cup milk
  • 1 cup sour cream
  • 1 cup cheddar cheese shredded
  • 15 oz canned corn optional
  • 2 tbsp real bacon bits
  • 2 tbsp chives optional

Instructions

  • Pre-bake your potatoes in microwave or bake (20 minutes each side) in oven at 450°F.
  • In a large non-stick pot, melt butter over medium heat.
  • Reduce heat. Add flour and mix until incorporated.
  • Whisk in ½ c. milk until thick. Slowly repeat until all milk is used, whisking constantly for approximately 7-8 minutes.
  • Add in your baked potatoes by cutting each open with a large tablespoon. Scoop out chunks of potato from the inside, leaving the skin
  • Add corn, sour cream, and bacon bits.
  • Serve when hot with cheddar cheese and chives (optional).

Nutrition

Calories: 478kcal | Carbohydrates: 57g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 353mg | Potassium: 1233mg | Fiber: 3g | Sugar: 11g | Vitamin A: 759IU | Vitamin C: 13mg | Calcium: 407mg | Iron: 2mg