Baked Potato Soup IV

13
NANCYMC 0

"This is a hearty potato soup that tastes like a creamy baked potato. I invented it to please a picky vegetarian daughter who pronounced it 'delicious'. Garnish with chives, shredded cheese or dried dill. Serve with a bread (flour tortillas, pita bread, sourdough or cornbread) and a salad or fruit."
Saved
Save
I Made it Rate it Share Print

Ingredients

3 h 15 m servings 628 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 42.8 g
  • 66%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the potatoes and water in a large saucepan. Bring to a boil. Reduce heat and simmer 1 hour, or until potatoes are very soft.
  2. Mix the evaporated milk, heavy cream, sour cream, butter, onion salt, garlic powder, salt and pepper with the potatoes. Simmer 2 hours, stirring occasionally, until liquid has reduced by 1/3.
  3. Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash with a potato masher. Return to mixture. Garnish and serve.

Reviews

13
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I was very pleased with this recipe. Nice and simple. I left the potatoes a little lumpy when smashing because I didnt want a totally smooth soup.

Most helpful critical review

Would be much better with corn (ham too if non-vegetarian route)

I was very pleased with this recipe. Nice and simple. I left the potatoes a little lumpy when smashing because I didnt want a totally smooth soup.

Would be much better with corn (ham too if non-vegetarian route)

This was a very delicious & fulfilling soup! All 3 of my children LOVED it.

i also have a teenage vegetarian as well as a meat-eating family. this soup satified everyone. we loved it

It was too bland for me. Ended up adding broccoli and cayenne, it helped a little.

I find this a great base for a hearty meal. We add just about anything you would add to a baked potato to the soup.

I thought this recipe was sort of bland, but made a good starting base. I added some fresh sliced mushrooms, carrots for flavor and color, and some crumbled bacon. The potatoes should be at le...

Although the recipe was pretty easy, we found it rather bland. I added parsley, shredded cheese, more garlic powder, and about 6 strips of crumbled bacon. It was do-able with that. I won't fi...

I made this in the crockpot because I knew I wouldn't have to cook once my extended family arrived one evening. They loved it. I left out the sour cream and chives, but it was delicious. Than...