Creamy and Comforting Potato Soup

Potato Soup

I love to make a big pot of  soup for dinner on a cold winter’s night.  It is so comforting.  And, it is extremely cold across our country right now. I just cannot imagine living in a place where the temperatures are below zero.  My heart goes out to you if you are enduring these frigid temperatures. If you are, this recipe is for you.  Warm potatoes, bacon, cream, and cheese have a way of making you feel better, at least on the inside.

I had been making the same potato soup for years, and really liked it.  Then I tasted this soup at my friend Debbie’s house. Hers was over the top delicious.  I don’t think I will ever go back to my old one.  I am so thankful to her for giving me this recipe. It is a copycat recipe of Black Angus’s potato soup.  For those of you who don’t live close, Black Angus is a  steakhouse restaurant here in the valley.  I have never had their soup, but everything else I have eaten there is wonderful.

Part of what I like about potato soup are all the things you can sprinkle on top.  I used shredded cheddar cheese, bacon pieces, and green onions.  Our boys stopped by tonight, and had a bowl of this soup. It got a big thumbs up from both of them.  I hope you enjoy it as much as we did and that it warms you up a little bit wherever you are!

Potato Soup

Potato Soup

  • Servings: 6-8
  • Time: 45 minutes plus 1 to 1 1/2 hours baking time
  • Difficulty: easy
  • Print

  • 4 large baking potatoes
  • 2/3 c butter
  • 2/3 c all-purpose flour
  • 6 c whole milk
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 4 green onions – chopped and divided
  • 12 slices bacon – cooked and crumbled
  • 1 1/4 c cheddar cheese – shredded and divided
  • 8 oz. sour cream
  1. Preheat oven to 400 degrees.
  2. Wash potatoes and wrap individually in foil.  Bake for 1 to 1 1/2 hours, depending on the size of your potatoes, until soft.  Let cool.
  3. When cool enough to handle, cut potatoes in half lengthwise and scoop out pulp. You should end up with about 4 to 5 cups of pulp.  Set pulp aside.  Use skins for something else, such as stuffed potato skins.
  4. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth.  Cook 1 minute, stirring constantly.
  5. Gradually add milk, and cook over medium heat, stirring constantly until mixture is thickened and bubbly.
  6. Add potato pulp, salt, pepper, 2 Tbsp. green onion pieces, half of the bacon, and 1 cup of the shredded cheese. Stir with a whisk to break up the potatoes, and cook until thoroughly heated.
  7. Add sour cream and stir.
  8. Serve with remaining green onions, bacon, and cheese.

Recipe from Cook AZ I Do, obtained from my good friend Debbie Maltby, originally created by 

Categories: Company, Main Dishes, Recipes, Soup Recipes, Weeknight Meals, Winter Recipes

My name is Shari, and I am an Arizona native and married mother of 3 who loves to cook and bake and figure out how to garden successfully in our suburban home in the desert. On this blog you will find a combination of savory and sweet recipes that have been tested by me, along with many tips to help you be successful. I hope you enjoy them!


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