Rating: 4.5 stars 4.5
402 Ratings
  • 5 star values: 294
  • 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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