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Baked Potato Soup with Colby-Jack Cheese and Bacon

Prep Time15 mins
Cook Time15 mins
Total Time31 mins
Course: Main Dish
Servings: 4 servings


  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 5 cups milk
  • 4-5 small-medium sized baked potatoes (Russett or another good baking potato) peeled and cubed
  • one small yellow onion chopped
  • 1-1/4 cups Colby-Jack cheese shredded
  • 1/4 cup sour cream
  • 4 slices bacon cooked until crisp
  • salt and pepper to taste freshly ground


  • Bake the potatoes at 375 degrees for one hour. Let sit until cool enough to handle. You can bake the potatoes a few hours or even a few days in advance.
  • Melt the butter in a large saucepan over medium-high heat until it begins to brown. Stir in the flour thoroughly. Cook for 2-3 minutes until the mixture is smooth and starting to brown. Stir in the milk, one cup at a time, until blended thoroughly.
  • Stir in the chopped baked potatoes and onion. Bring the mixture to a simmer, stirring occasionally. Simmer for 5 minutes.
  • Reduce the heat to low. Add the cheese and sour cream. Crumble in the bacon in small pieces. Mix thoroughly. Simmer for 1-2 minutes until the cheese and sour cream have melted.
  • Season to taste with salt and pepper. Serve immediately.


Unless otherwise noted, I use salted butter and soy milk for all of my recipes. I haven't tested them with other types of butter or milk.
Adapted from an old cookbook borrowed from the library, original source unknown.
Recipe URL: https://www.roseclearfield.com/recipe/baked-potato-soup-colby-jack-bacon