commercial consumer

Recipe Search

Baked Potato Soup


  • 6 large Idaho Potatoes
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 4 cups milk
  • 1 cup sour cream


Pierce potatoes with a fork; microwave on High for 10 minutes, turn and microwave an additional 10 minutes or until done. In a medium stockpot, make a roux over low heat of butter and flour; mix together. When thick, blend in milk. Continue cooking over medium heat for 5 to 10 minutes. Peel and cube potatoes, mashing half. Add potatoes to milk mixture. Blend in sour cream; heat until warm.

From: Wabash Valley Family Favorites, submitted by Beth Flack