Baked potato soup

Name: Baked potato soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 7
Cuisine: En
Ingredients: 2 cups medium potatoes, approx. 2 chopped; 3 tablespoons butter; 1 cup medium dice white onion; 2 tablespoons AP-flour; 4 cups chicken broth.; 1/4 cup cornstarch; 1 1/2 cups instant mashed potatoes; 1 teaspoon salt; 3/4 teaspoon pepper; 1/2 teaspoon basil; 1/2 teaspoon thyme; 1 cup cream; 1/2 cup milk; GARNISH; 1/2 cup shredded cheddar cheese; 1/4 cup crumbled cooked bacon; 2 each green onion, chopped (green parts only)

vote now

Main Dish

Easy

1 h 45 m

Preparation

Preparation15 min

Cook time1 h 30 m

Pre-heat oven to 400°F and bake the potatoes for 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
As potatoes cool prepare soup by melting butter in a 5 qt dutch oven, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.
Add stock, water, and cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about ½-inch in size.
Add chopped baked potato and cream and milk to the dutch oven, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
Spoon about 1½ cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbed bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

Rate this recipe

Excellent !!! Very good Good so so Not good

Michael's Kitchen

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good