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Baked Potato Soup | Taste and Tell

Baked Potato Soup

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


A simple baked potato soup recipe, perfect for a cold night.



  • 1/4 cup butter
  • 1/4 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1 (14.5oz) can chicken broth
  • 1 (12 oz) can evaporated milk
  • 2 large or 3 medium baking potatoes, baked or microwaved
  • cooked and crumbled bacon, for serving


  1. Melt the butter in a large saucepan over medium heat. Add the onion and cook until tender. Stir in the flour. Gradually whisk in the broth and the evaporated milk.
  2. Scoop the potato pulp from one of the cooked potatoes; mash. Add the pulp to the broth mixture. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Dice the remaining potatoes (with skins) and add to soup. Heat through. Season with salt and pepper. Top each serving with crumbled bacon.

Recipe Notes:

adapted from