Baked potato soup

Main Dish
7 servings
15 min
90 min


Number of serving: 7
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


1/2 cup shredded cheddar cheese

1/4 cup crumbled cooked bacon

2 each green onion, chopped (green parts only)


  • 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.


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