Restaurant Style Baked Potato Soup

Total Time
Prep 15 mins
Cook 45 mins

LEFT OVER BAKED POTATOES STOP HERE! Who dosen't like potato soup?! This one is infused with an amazing basil flavor. It is very authentic, but the basil gives it a little something wonderful..a new dimension if you will. I bet having leftover baked potatoes from a grill would really bring a new smoky flavor to this soup if you've got em'.

Ingredients Nutrition


  1. In large stock pot saute onions in butter 10- 15 minute Do not brown.
  2. Add flour to onions and butter, cook 4-5 minute Do not brown.
  3. Mix chicken stock with potato buds. Use a whisk to blend until smooth.
  4. Add stock mixture to roux. mixing slowly with whisk. Cook 15- 20 minute.
  5. Whisk in half and half and cook for 10 more minutes. Do not boil.
  6. Add spices and taste and toggle taste :).
  7. Add potatoes, and pour into bowls.
  8. Garnish with cheddar, chives, bacon.
  9. ** Cooking the bacon, grating cheese, chopping green onion while the soup is cooking all cut down on prep time.


Most Helpful

In comparison to other potato soups I make, this was less rich and one of my favorites. I used 8 left over baked potatoes, which is definitely more than 2 cups and wouldn't have it any other way. I also used fat-free half and half, and chicken broth instead of the chicken base and water. I will definitely make this again.

Cook4_6 February 12, 2011

This is worthy of 10 stars! I had become gun shy of trying baked potato soup recipes. I love the stuff at restaurants, and I can definately make other types of cream soups, but every time I tried to make my favorite, Baked Potato, it turned out too rich, or tasting like paste. Finally the curse is broken and I am in love with this soup, my whole family is. Thanks for sharing!

Kit_Kat May 16, 2009

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