Rating: 4.58 stars
400 Ratings
  • 5 star values: 292
  • 4 star values: 74
  • 3 star values: 16
  • 2 star values: 10
  • 1 star values: 8

This is a great baked potato soup. It tastes so good you will think you are in a restaurant and not in your own kitchen.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.

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  • Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.

  • Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

Nutrition Facts

492 calories; protein 21g; carbohydrates 36.3g; fat 29.2g; cholesterol 66.5mg; sodium 1418.5mg. Full Nutrition
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Reviews (406)

Most helpful positive review

Rating: 5 stars
04/21/2003
I am a professional chef who works as a Child Nutritionist with the Homewood City Shcool System in Birmingham, Alabama, and am always looking for different things to go on a school lunch program. Usually when I have soup on the menu, we make 35 gallons of soup and have some left over. When I made this soup for our highschool lunch, it was gone before half of the 1000+ students we serve each day had eaten. When the others arrived, I keept hearing, "Where's that great soup we've heard about?" When I can make that many teenagers happy with a soup, it must be SOME SOUP. Thanks for all the help! Melissa Dupree CNP Read More
(303)

Most helpful critical review

Rating: 1 stars
03/04/2007
This soup would be so much better without the instant mashed potatoes. It turned out way too thick and the most dominant flavor is the taste of "fake" potatoes. I won't be making this one again. Read More
(97)
400 Ratings
  • 5 star values: 292
  • 4 star values: 74
  • 3 star values: 16
  • 2 star values: 10
  • 1 star values: 8
Rating: 5 stars
04/21/2003
I am a professional chef who works as a Child Nutritionist with the Homewood City Shcool System in Birmingham, Alabama, and am always looking for different things to go on a school lunch program. Usually when I have soup on the menu, we make 35 gallons of soup and have some left over. When I made this soup for our highschool lunch, it was gone before half of the 1000+ students we serve each day had eaten. When the others arrived, I keept hearing, "Where's that great soup we've heard about?" When I can make that many teenagers happy with a soup, it must be SOME SOUP. Thanks for all the help! Melissa Dupree CNP Read More
(303)
Rating: 5 stars
11/11/2003
I've tried several baked potato soup recipes, but this is the best. Its names holds true- it tastes very much like the soup you can get in a restaurant (even better than some restaurants if you ask me.) It was very thick, rich, and delicious! I changed the recipe a bit and was able to cut the fat SIGNIFICANTLY. I used 2 cans no-fat, low sodium chicken broth, skim milk instead of half and half, 1/3 cup store-bought bacon bits (added at the same time as the potato flakes so they're not crunchy), and 1 package (1 cup) 4-cheese instant mashed potato flakes. By using cheese mashed potato flakes you don't need to use the cheddar cheese. It still tastes very cheesey (in fact, I would not use more than one cup of the flakes) and you don't add any fat. I estimated that by making these alterations you cut the total fat by at least 70 grams. Even with the alterations, it was fantastic. For those of you with cornstarch issues, I found that it was easier to chill the water and mix the cornstarch in the water before adding both. No lumps, no pasty-ness! Read More
(196)
Rating: 1 stars
03/04/2007
This soup would be so much better without the instant mashed potatoes. It turned out way too thick and the most dominant flavor is the taste of "fake" potatoes. I won't be making this one again. Read More
(97)
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Rating: 5 stars
02/17/2006
I wish I could give this 10 stars! We use 3 potatoes garlic flavored flakes and 1/8C of cornstarch. We also add about a cup of shredded cheddar with the half & half. This is the best potato soup I've ever had we make it at least once a month! Read More
(57)
Rating: 5 stars
12/27/2002
If you are browsing for an awesome potato soup recipe.. this is the one you want!!!! I made it last week for a pregnant friend.. she raved! I finished the whole batch off over the next two days for lunch.. it is divine. I bought "Real Bacon" bits for the topping.. I was too lazy to fry and chop bacon. I also topped it with sharp cheddar. You will definitely want to use one whole onion finely minced. It is killer to try to chop an onion and then saute it in butter until it is soft. I am not a big onion fan.. but the soup gets a terrific flavor from the onion. I used about half of the corn starch.. I didn't want a really thick soup and it turn out great. YUM! Read More
(44)
Rating: 5 stars
10/27/2003
This receipe is wonderful. Very flavorful. I made 20 quarts for a party, and got rave reviews from all! I used 1/2 of the cornstarch and 2/3 of the potato flakes the recipe calls for. It still gets quite thick, especially if you make it ahead and reheat it. I also added chopped carrots for color. I will make this often! Read More
(34)
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Rating: 5 stars
01/13/2003
I really enjoyed this soup. I am going to make it for my recipe exchange club. It wasn't the consistancy I was expecting (thought it would be more mashed potato like) but it was wonderful. I took the advice of other reviews and used 2% milk instead of half and half. Next time I will split it. I think it could have been a little richer. WONDERFUL FLAVOR was not bland at all!!! Read More
(31)
Rating: 5 stars
11/11/2003
This is a truly AWESOME homemade soup. It tastes just like the one we get at our favorite restaurant. I cut the onions to 1 cup and added one more potatoe. But other than that the recipe was perfect for us. Thanks Holly. This is a keeper for these rainy Pacific Northwest days. Read More
(31)
Rating: 5 stars
02/02/2004
This is an awesome recipe. I had searched for years for a great potato soup recipe and this is it. I did take others' advice and cut the corn starch in half and I also used fat free half & half, broth (instead of stock) and cut the potato flakes a bit. It is a very thick, rich and hearty soup. Brought some into work and they loved it. Reheats nicely (even thicker the next day). Great for fall/winter! Read More
(26)