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Author abountifulkitchen


  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup chicken or vegetable broth
  • 2 cups milk plus additional for thinning soup
  • 1 cup cheese
  • 2 cups baked potato scooped out or in chunks
  • 1/4 cup sour cream
  • crumbled cooked bacon
  • additional grated cheese
  • sour cream
  • chopped chives or green onion


  1. Melt butter in a stockpot over medium to medium high heat. Add flour, whisk and continue to cook for about two minutes, add salt and pepper. Whisk in broth. Stir until smooth. Turn heat to medium.
  2. Slowly add milk, continue to whisk. Add grated cheese and whisk. Fold in cooked potato. Cook until bubbly and smooth. Just before serving, add sour cream. Heat until bubbly. Turn heat to simmer.
  3. Scoop out bread bowls. Serve soup in bowls, add milk if the soup gets too thick.
  4. Top with crumbled bacon, grated cheese, chives, and a spoonful of sour cream.
  5. Serves 2-4, about 1 1/2 cup servings.

Recipe Notes

-I used potato that had been baked a few days earlier. I scooped the potato into a bowl and used the skins for baked potato skins. If you are baking the potatoes for this recipe, scrub the skins, bake the potatoes to use in this recipe. It is not necessary to peel the potato before chopping for the soup.

-This recipe may require more salt and or pepper depending on the amount of flavor in the broth.

-This recipe is easily doubled.

-I've seen bread bowls in Harmon's Dick's Market, Lee's Market and Smith's Grocery.