Butera's Baked Potato Soup
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5 from 1 vote

Butera’s Baked Potato Soup

Make Butera's baked potato soup like they do with this recipe
Course Soup
Cuisine American
Keyword Butera’s Baked Potato Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 492kcal
Author Stephanie Manley


  • 2/3 cup Butter
  • 2/3 cup Flour
  • 6 cup Milk
  • 1 cup Bacon -- cooked/crumbled
  • salt and pepper to taste
  • 2 pounds potatoes baked
  • 1 cup Sour Cream
  • 5 ounce shredded Cheddar cheese
  • 4 each Green Onions -- chopped


  • Melt butter in the saucepan over medium heat. Using a whisk, blend in flour until smooth. Gradually add milk, whisking continuously. Whisk in salt and pepper and simmer over low heat, stirring constantly. 
  • Cut potatoes in half and scoop out the "meat"; set aside. Chop half the potato peels and throw away the rest. When milk mixture is very hot, whisk in the potato "meat". Stir in green onions and potato peels. Whisk well, then add sour cream and bacon. Heat thoroughly. Add cheese, a little at a time until all is melted. Garnish with chives, grated cheese, and bacon crumbles.


Calories: 492kcal | Carbohydrates: 31g | Protein: 15g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 94mg | Sodium: 381mg | Potassium: 790mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1125IU | Vitamin C: 13.2mg | Calcium: 406mg | Iron: 4.4mg
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