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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from The Shaffner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine Crawford

Category:
Category:

Ingredients:  
Ingredients:  
4 medium potatoes
3 tbsp butter
1 cup diced white onion
2 tbsp flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 tsp salt
3/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
1 cup half & half

Garnish
1/2 cup shredded cheddar cheese
1/4 crumbled cooked bacon (I get the microwave bacon)
2 green onions, chopped (green part only)

Directions:
Directions:
Preheat the oven to 400 and bake the potatoes 1 hour or until done (I microwave mine for 10 min) Remove potatoes and let cool. As potatoes cool prepare soup by melting butter in a large saucepan, and saute onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, instant potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Cut potatoes in half lengthwise and scoop contents out with a spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2 inch in size. Add chopped baked potato and half & half to the saucepan, bring soup back to boil, then reduce heat and simmer the soup for another 15 min or until thick. Spoon soup into bowls and top with garnish

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
35-40
Personal Notes:
Personal Notes:
Don't forget the crusty French bread to go along with this!

 

 

 

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