Winter Creme Fraiche Baked Potato Soup

Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.

This recipe is from Allison Hooper’s new book, In a Cheesemaker’s Kitchen, provides several restaurant quality recipes that are easy to cook at home.  Hooper, the founder of Vermont Butter and Cheese Creamery, is a pioneer in the food world who has won several national and international awards for her cheeses.
Recipe By: Cheesemaker’s Kitchen, Allison Hooper
  • PrepN/A |
  • TotalN/A |
  • Serves8 Appetizer Portions


    • 5 baked potatoes
    • 4 slices bacon, chopped
    • 1 small onion, diced
    • 1/3 cup all-purpose flour
    • 6 cups 1% milk
    • 1 cup sharp cheddar cheese, shredded
    • 8 ounces creme fraiche
    • 1 teaspoon ground black pepper
    • 3/4 cup scallions, chopped


In the over, bake the potatoes at 400 degrees F for one hour, then peel and mash coarsely.

In a large casserole, cook the bacon and onions over medium heat until onions are translucent.

Sprinkle the flour over the onions and bacon and stir until the mixture starts to bubble.

Lower the heat and gradually whisk in the milk until blended. Turn heat back to medium and allow the milk mixture to thicken and come to a slow boil while stirring.

Add mashed potatoes and cheese stirring until the cheese is melted.

Lower the heat and add the crème fraiche, black pepper, and half of the scallions. Cook over low heat for about 10 minutes, until hot. (do not boil).

Place soups in 8 bowls and garnish with remaining scallions and more grated cheese if you’d like.

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