Restaurant-Quality Baked Potato Soup

SUBMITTED BY: MARBALET PHOTO BY: Cupcake Queen

"This is a great baked potato soup. It tastes so good you will think you are in a restaurant and not in your own kitchen."

PREP TIME	20 Min
COOK TIME	1 Hr 25 Min
READY IN	1 Hr 45 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 potatoes
3 tablespoons margarine
2 cups chopped white onion
2 tablespoons all-purpose flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potato flakes
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half-and-half
1/2 cup shredded Cheddar cheese
8 ounces bacon - cooked and crumbled
2 green onions, chopped

READ REVIEWS (117)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 11, 2003 by REENALDO

I've tried several baked potato soup recipes, but this is the best. Its names holds true- it tastes very much like the soup you can get in a restaurant (even better than some restaurants if you ask me.) It was very thick, rich, and delicious! I changed the recipe a bit and was able to cut the fat SIGNIFICANTLY. I used 2 cans no-fat, low sodium chicken broth, skim milk instead of half and half, 1/3 cup store-bought bacon bits (added at the same time as the potato flakes so they're not crunchy), and 1 package (1 cup) 4-cheese instant mashed potato flakes. By using cheese mashed potato flakes you don't need to use the cheddar cheese. It still tastes very cheesey (in fact, I would not use more than one cup of the flakes) and you don't add any fat. I estimated that by making these alterations you cut the total fat by at least 70 grams. Even with the alterations, it was fantastic. For those of you with cornstarch issues, I found that it was easier to chill the water and mix the cornstarch in the water before adding both. No lumps, no pasty-ness!

6 users found this review helpful

Reviewed on Feb. 2, 2004 by RDP920

This is an awesome recipe. I had searched for years for a great potato soup recipe and this is it. I did take others' advice and cut the corn starch in half and I also used fat free half & half, broth (instead of stock) and cut the potato flakes a bit. It is a very thick, rich and hearty soup. Brought some into work and they loved it. Reheats nicely (even thicker the next day). Great for fall/winter!

5 users found this review helpful

Reviewed on Nov. 11, 2003 by MAGGIE MCGUIRE

This is a truly AWESOME homemade soup. It tastes just like the one we get at our favorite restaurant. I cut the onions to 1 cup, and added one more potatoe. But other than that, the recipe was perfect for us. Thanks Holly. This is a keeper for these rainy Pacific Northwest days.

5 users found this review helpful

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