Creamy Baked Potato Soup
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 8 large potatoes, diced and partially skinned
- 118.29 ml butter
- 118.29 ml flour
- 1182.95 ml warm water
- 59.14 ml chicken bouillon
- 236.59 ml approximately potato flakes
- 236.59 ml half-and-half
- 709.77 ml milk
- 2.46 ml hot sauce
- salt
- pepper
- garlic salt
- dried basil
- 226.79 g crumbled cooked bacon (optional)
- 226.79 g sauteed chopped mushrooms (optional)
- 113.39 g shredded cheddar cheese (optional)
- 118.29 ml sauteed onion (optional)
directions
- Melt the butter in a large saucepan, then add flour and stir with a wire whisk to make a roux.
- Mix warm water with bouillon, potato flakes, and seasonings.
- Slowly, add to roux, stirring gently, mixing until no lumps remain.
- Add milk and cream slowly, stirring till smooth and slightly thickened.
- Reduce heat and simmer for 15 minutes.
- In a separate large pot, cover potatoes with water, boil then simmer for 20 minutes.
- Strain the potatoes, and gently mash in pot till broken up just a little.
- Combine the potatoes with the soup to complete. Add extra potato flakes as needed to desired consistency.
- In a separate skillet, fry up bacon and add to soup. Sauté mushrooms & onions in the bacon fat. Add to soup and sprinkle with cheddar cheese. Yum!
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RECIPE SUBMITTED BY
Happily married over 29 years, YEA! I have been a home-educator for over 21 years, and am well on my way to a pension! I wish! :-) I enjoy surprising my family with new tasty dishes that I find on 'Zaar or making them up myself.