Restaurant-Quality Baked Potato Soup Recipe - Allrecipes.com
Restaurant-Quality Baked Potato Soup Recipe
  • READY IN hrs

Restaurant-Quality Baked Potato Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 25 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
  2. 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.
  3. 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 Reviews

Most Helpful Positive Review
Apr 21, 2003

I am a professional chef who works as a Child Nutritionist with the Homewood City Shcool System in Birmingham, Alabama, and am always looking for different things to go on a school lunch program. Usually when I have soup on the menu, we make 35 gallons of soup and have some left over. When I made this soup for our highschool lunch, it was gone before half of the 1000+ students we serve each day had eaten. When the others arrived, I keept hearing, "Where's that great soup we've heard about?" When I can make that many teenagers happy with a soup, it must be SOME SOUP. Thanks for all the help! Melissa Dupree CNP

 
Most Helpful Critical Review
Mar 03, 2007

This soup would be so much better without the instant mashed potatoes. It turned out way too thick and the most dominant flavor is the taste of "fake" potatoes. I won't be making this one again.

 
Nov 11, 2003

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!

 
Feb 17, 2006

I wish I could give this 10 stars! We use 3 potatoes, garlic flavored flakes and 1/8C of cornstarch. We also add about a cup of shredded cheddar with the half & half. This is the best potato soup I've ever had, we make it at least once a month!

 
Dec 27, 2002

If you are browsing for an awesome potato soup recipe.. this is the one you want ! ! ! ! I made it last week for a pregnant friend.. she raved! I finished the whole batch off over the next two days for lunch.. it is divine. I bought "Real Bacon" bits for the topping.. I was too lazy to fry and chop bacon. I also topped it with sharp cheddar. You will definitely want to use one whole onion finely minced. It is killer to try to chop an onion and then saute it in butter until it is soft. I am not a big onion fan.. but the soup gets a terrific flavor from the onion. I used about half of the corn starch.. I didn't want a really thick soup, and it turn out great. YUM!

 
Jan 13, 2003

I really enjoyed this soup. I am going to make it for my recipe exchange club. It wasn't the consistancy I was expecting (thought it would be more mashed potato like) but it was wonderful. I took the advice of other reviews and used 2% milk instead of half and half. Next time I will split it. I think it could have been a little richer. WONDERFUL FLAVOR, was not bland at all!!!

 
Oct 27, 2003

This receipe is wonderful. Very flavorful. I made 20 quarts for a party, and got rave reviews from all! I used 1/2 of the cornstarch and 2/3 of the potato flakes the recipe calls for. It still gets quite thick, especially if you make it ahead and reheat it. I also added chopped carrots for color. I will make this often!

 
Nov 11, 2003

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.

 

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Nutrition

  • Calories
  • 492 kcal
  • 25%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 21 g
  • 42%
  • Sodium
  • 1419 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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