Baked Potato Soup
- Reviews 9
Ready In: 1 hr 30 mins
Serves: 6-8
Ingredients
- 2 medium potatoes (about 2 cups chopped)
- 2 tablespoons butter
- 1 cup diced white onion
- 2 tablespoons flour
- 4 cups chicken stock
- 2 cups water
- 1⁄4 cup cornstarch
- 1 1⁄2 cups instant mashed potatoes
- 1 teaspoon salt
- 3⁄4 teaspoon pepper
- 1⁄2 teaspoon basil
- 1⁄8 teaspoon thyme
- 1 cup half-and-half
For garnish
- 1⁄2 cup shredded cheddar cheese
- 1⁄4 cup crumbled cooked bacon (as a mostly-vegetarian, I would omit this) (optional)
- 2 green onions, chopped (green part only!)
Directions
- Preheat oven to 400 degrees and bake the potatoes for an hour, or until done.
- When potatoes have cooked remove them from oven to cool.
- As potatoes cool, melting butter in large saucepan, and saute onion until light brown.
- Add the flour to the onions and stir.
- Add stock, water, cornstarch, mashed potato flakes, 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 1/2-inch in size.
- Add chopped baked potato and half and half to saucepan, bring soup back to a boil, and then reduce heat and simmer the soup for another 15 minutes or until it is thick.
- Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a 1/2 tbs of bacon (if you want!) and a teaspoon or so of chopped green onion.
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