Friday, January 6, 2012

Serving Up {Soup}: Baked Potato Soup

This recipe for baked potato soup really does taste like a delightful soup version of a baked potato because you actually use potatoes that have been baked in the recipe.  No boiled potatoes in this recipe!  The result is a very thick, creamy and hearty meal.  Top (generously) with shredded cheese and crumbled bacon and you are set.  Absolutely delicious!

(recipe from Karen S.)
printable version

1 cube butter
1 medium onions, diced
1/2 quart half & half
1/2 cup flour
32-ounce chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil
2 pounds baked potatoes, cooled and crumbled

Shredded cheese & crumbled bacon (for serving)

In a large pot, melt the butter and add the onions, sauteing until translucent. Add the flour and stir until there are no lumps. Gradually add the half & half and the chicken broth, stirring until it thickens. Add the spices and potatoes.
To serve, garnish with shredded cheese and crumbled bacon.


  1. It is one of my favorites too! Bacon and cheese - hmmm, I wonder why?