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
- 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
In a soup pot, cook the onions in the butter on low until they are translucent, about 10 minutes.
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.
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.
Add the water mixture to the onion mixture slowly, stirring constantly so no lumps form.
Increase the temperature to medium heat, and continue to cook until the soup begins to gently simmer.
Add milk (and cream, if using), stirring until it’s all smooth and lightly thickened. Simmer for 15 minutes. Do not boil.
Stir in the cubed potatoes.
Remove from the heat and serve, topped according to personal preference.