Baked Potato Soup

This is the best potato soup I have ever had.

Baked Potato Soup
Baked Potato Soup

This is the best potato soup I have ever had.

  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 8
contains white meat tree nut free nut free contains gluten contains red meat shellfish free contains dairy
  • Carbohydrate 79.7985024508797 g
  • Cholesterol 82.8463514403313 mg
  • Fat 41.8307373028577 g
  • Fiber 8.15278142595291 g
  • Protein 19.3615718618867 g
  • Saturated Fat 18.4104983774593 g
  • Serving Size 1 1 Serving (503g)
  • Sodium 1259.33424272383 mg
  • Sugar 71.6457210249268 g
  • Trans Fat 4.00638963640951 g
  • Calories 765 calories
soups stews and chili

Step-by-step

  • Bake the potatoes in advance.
  • Scoop out the center of the potatoes.
  • Simmer the milk in a large stockpot until bubbling, stirring often.
  • In a separate pan, melt the butter.
  • Add the flour to the butter and mix well to create a roux.
  • Add the roux to the milk and whisk until the mixture is as thick as you desire.
  • Add the chicken broth and pepper to taste.
  • Add the potatoes to the soup.
  • Serve in bowls topped with shredded cheese. Put under the broiler until the cheese is melted.
  • Top with bacon and sour cream.

    • Baking a potato soup is a great way to use up leftover baked potatoes. I love the flavor of this soup, and it is a great way to get a warm and hearty meal on the table in a hurry. The best part is that it is so easy to make! I have included a recipe below.

    Ingredients:
    • 8 large baking potatoes, baked
    • 1/2 gallon whole milk
    • 3/4 stick butter
    • 2/3 cup flour
    • 3 tablespoons dry chicken broth
    • Pepper to taste
    • Shredded cheese, for topping
    • Bacon, cooked crisp, for topping
    • Sour cream, for topping
    Instructions:
    1. Scoop out the center of the potatoes and set aside.
    2. Simmer the milk in a large stockpot until bubbling, stirring often.
    3. In a separate pan, melt the butter.
    4. Add the flour to the butter and mix well to create a roux.
    5. Add the roux to the milk and whisk until the mixture is as thick as you desire.
    6. Add the chicken broth and pepper to taste.
    7. Add the potatoes to the soup.
    8. Serve in bowls topped with shredded cheese. Put under the broiler until the cheese is melted.
    9. Top with bacon and sour cream.
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