Baked Potato Soup

Baked Potato Soup

This baked potato soup recipe was acquired by chance, and I am so glad of it!  It’s a favorite among friends and family for obvious reasons.  It’s also relatively quick to make if your potatoes are already baked.

I don’t usually keep heavy cream around, so I usually just use 2 cups milk instead of 1 cream, 1 milk.

Time: 45 min

Yield: about 10 cups

Ingredients:

  • 6 medium-sized potatoes; baked, peeled, and cubed
  • 1/4 cup butter
  • 2 medium/large onions, chopped
  • 1/3 cup flour
  • 5 cups water
  • 1  1/2 tablespoons chicken bouillon
  • 1 cup potato flakes
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1 cup heavy cream
  • 1 cup milk
  • Shredded cheddar cheese, for topping
  • Bacon bits, for topping
  • Chopped green onions or chives, for topping

    All but the toppings.

In a soup pot, cook the onions in the butter on low until they are translucent, about 10 minutes.

Not done yet…

Now they are.

While the onions are cooking, combine the water, boullion, potato flakes, basil, and pepper flakes in a large bowl and whisk it to eliminate any lumps.

Adding the potato flakes to the bouillon concoction.

And whisking them in.

When the onions are done cooking, sprinkle the flour evenly over them and briskly stir it in until it’s absorbed and the whole concoction is pasty.

Some of the flour is absorbed right away, but not all.

Very pasty.

Add the water mixture to the onion mixture slowly, stirring constantly so no lumps form.

Some of the bouillon mixture added, but it needs a thorough whisking.

It smooths out pretty nicely though.

All the bouillon mixture added, and it looks good.

Increase the temperature to medium heat, and continue to cook until the soup begins to gently simmer.

It’s simmering briskly now, but try as I might, I couldn’t photograph any bubbles.

Add milk (and cream, if using), stirring until it’s all smooth and lightly thickened.  Simmer for 15 minutes.  Do not boil.

Milk in…

And it’s whiter and thinner now.

Stir in the cubed potatoes.

Potatoes need to be stirred in.

Remove from the heat and serve, topped according to personal preference.

Personal preference includes bacon bits and cheese. Mmmmm…

This entry was posted in cook. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>