Baked Potato Soup II

Baked Potato Soup II

104 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
JW
Recipe by  JW

“This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream.”

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Ingredients

Adjust Servings

Original recipe yields 4 -6 servings

Directions

  1. Microwave potatoes until done.
  2. While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
  3. Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

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Reviews (104)

Rate This Recipe
NOELLER67
94

NOELLER67

YUM! This was a GREAT soup, but I can't give it 5 stars because it did need some help (after which it was great!) but as others have said the basic soup is a good base to build on. I roasted 1 entire head of garlic (about 10 cloves or so) and added it to the milk/roux combo along with one of the baked potatoes. I blended it with my immersion blender until creamy then added the rest of the potatoes. A little shredded cheddar on top and it was sooo good. We didn't even miss the sour cream (skipped it since the soup was already very thick) and also reduced the butter to 1/4 c instead of 1/3 c. I also ended up having to add another cup of milk since it was way too thick with just the 4 cups. Without the sour cream and reduced amount of butter this is actually a relatively healthy recipe! Definitely a keeper.

veggiemommie
39

veggiemommie

This is a good basic potato soup recipe and very easy to make. You can spice it up like many of the reviewers did or just serve it plain. I made only 3 slight changes. I used 2% milk and put in only 5 of the potatoes because it was very thick...more like a hearty potato stew.I also baked the potatoes in the oven. I don't care for microwaved potatoes. Next time I think I will add a cup of homemade chicken stock. I serve cream soups with "condiments" on the side-- like bacon, cheeses or steamed broccoli with a variety of spices like garlic powder, nutmeg or fresh pepper. That way my family can add whatever additions they like. With this potato soup I used a hand held blender to cream about 1/3 of the potato chunks. To make this soup more of a complete meal you can add cubes of baked chicken breasts and serve with a crisp green salad and fresh breadsticks. It was also good heated up and served on the second day. A great wintertime lunch.

beth
31

beth

gotta tell you...this was a hit..even the kids loved it!! we added bacon,garlic and spiced it up a little ,but talk about easy!! its a must try

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 645 cal
  • 32%
  • Fat
  • 22.5 g
  • 35%
  • Carbs
  • 95.4 g
  • 31%
  • Protein
  • 18 g
  • 36%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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