This tasty potato soup is quick and easy and can be dressed with whatever toppings you want. I like bacon, cheese, and chives!

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • Melt butter in a large skillet over medium heat; cook and stir onions until softened, about 5 minutes. Slowly pour chicken broth over onions; add potatoes, flour, basil, salt, pepper, garlic salt, and hot sauce.

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  • Bring chicken broth to a boil; reduce heat to low and simmer, stirring and mashing potatoes often using a potato masher, until soup is cooked through and smooth, 20 to 25 minutes. Stir evaporated milk into soup.

Nutrition Facts

284 calories; protein 7.7g 15% DV; carbohydrates 33.4g 11% DV; fat 14g 22% DV; cholesterol 41.6mg 14% DV; sodium 1112.4mg 45% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/08/2014
This had an interesting taste I kept going back for (I couldn't decide if I loved or hated the basil) but the consistency is a bit gluey and it's not visually appealing. You may have a hard time convincing picky eaters to give this one a try. It was super simple to throw together though I do NOT recommend my tweaks (which I'll share to save others: I increased the salt to TWO tsps....way too much and I subbed 1/2 tsp white pepper and 1/4ish tsp crushed red for the black because I hate black pepper...a bit too much heat)...fear not my review is NOT based on my tweaks. It's definitely worth giving a try for a quick weeknight dinner on a chilly fall day. THANKS for the recipe! Read More
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/08/2014
This had an interesting taste I kept going back for (I couldn't decide if I loved or hated the basil) but the consistency is a bit gluey and it's not visually appealing. You may have a hard time convincing picky eaters to give this one a try. It was super simple to throw together though I do NOT recommend my tweaks (which I'll share to save others: I increased the salt to TWO tsps....way too much and I subbed 1/2 tsp white pepper and 1/4ish tsp crushed red for the black because I hate black pepper...a bit too much heat)...fear not my review is NOT based on my tweaks. It's definitely worth giving a try for a quick weeknight dinner on a chilly fall day. THANKS for the recipe! Read More
(2)
Rating: 5 stars
03/13/2017
This is such an easy and tasty soup. With no fake condensed soup starter. The only thing I changed was to use dill weed instead of oregano. But that's just my personal preference. It was delicious! Read More
Rating: 5 stars
09/09/2017
I don't normally have frozen onion on hand so I chopped up a fresh onion. Simple and tasty Read More
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