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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from The Family Secrets Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Wendy McCleery


2 Medium Potatoes
3 Tbsp. Butter
1 C White Onion, diced
2 Tbsp. Flour
4 C Chicken Stock
2 C Water
C Cornstarch
1 C Instant Potatoes
1 tsp. Salt
tsp. Pepper
tsp. Basil
⅛ tsp. Thyme
1 C Half and Half


C Shredded Cheddar Cheese
C Crumbled Cooked Bacon
2 Green Onion, chopped (green part only)

Preheat oven to 400 F. Bake potatoes for 1 hour or until tender.

When potatoes have cooked, remove from oven and cool. While potatoes cool, prepare soup by melting butter in a large saucepan and saute onion until light brown. Add the flour to the onions and butter and cook for a few minutes. Add stock while whisking to prevent lumps. Add water, cornstarch, mashed potatoes and spices to the pot and bring to a boil.

Reduce heat and simmer for 5 minutes.

Cut baked potatoes in half lengthwise and scoop out contents with a large spoon. Discard skins. Chop baked potatoes with large knife to make chunks that are about inch in size. Add chopped baked potato and half and half to the saucepan. Bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick. Spoon about 1 of shredded cheese, a half teaspoon of bacon and a teaspoon or so of green onion as garnish.

Number Of Servings:
Number Of Servings:
6 to 8




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