Baked Maine Potato Soup

Serves 4-6


  • 4 large Maine baking potatoes
  • 6 slices bacon
  • 1/3 cup flour, more if needed
  • 3 cups milk
  • 1 cup heavy cream
  • 1 cup grated cheddar cheese, plus more for serving
  • 1/3 cup sour cream
  • ¼ cup sliced green onions
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste


  1. Bake potatoes until fork tender. When cool enough to handle, scoop out pulp and set aside.
  2. Cook bacon until crispy in your soup pot. Leaving the drippings in the pot, drain bacon on paper towel/plate, crumble and set aside. Whisk flour into bacon drippings to make a roux.
  3. Cook for 1-2 minutes, until smooth and thickened. Whisk in milk and cream.
  4. Cook for 10-15 minutes until thickened. Add scooped out potato pulp, cheese and sour cream.
  5. Mix everything together. Break up potato pieces with back of your spoon. Season well with salt, pepper and cayenne if using.
  6. Put soup in serving bowls and garnish with crumbled bacon, more grated cheddar cheese, and green onions.
  7. Wow!