Restaurant-Quality Baked Potato Soup

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whatacook 0

Shredded cheddar, crumbled bacon and chopped green onions garnish this thick, rich soup with half-and-half, chopped baked potato and onion.

Modified from: Restaurant-Quality Baked Potato Soup

Ingredients

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Original recipe yields 6 servings

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Directions

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  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

This is a wonderful soup for a cold wintery day. The addition of the instant potatoes is an excellent thickener. My local (Kroger) grocery store sells a great soup that reminds me of this, but...