Restaurant-Quality Baked Potato Soup280 Reviews
- Prep: 20 min
- Cook: 1 hr 25 min
- Ready In: 1 hr 45 min
“This is a great baked potato soup. It tastes so good you will think you are in a restaurant and not in your own kitchen.” - by MARBALET
Original recipe yields 6 servings
- Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
- Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.
Amount Per Serving (6 total)
- 492 cal
- 29.2 g
- 36.3 g
Based on a 2,000 calorie diet
Reviews (280)Rate This Recipe
"I am a professional chef who works as a Child Nutritionist with the Homewood City Shcool System in Birmingham, Alabama, and am always looking for different things to go on a school lunch program. Us..." See moreually when I have soup on the menu, we make 35 gallons of soup and have some left over. When I made this soup for our highschool lunch, it was gone before half of the 1000+ students we serve each day had eaten. When the others arrived, I keept hearing, "Where's that great soup we've heard about?" When I can make that many teenagers happy with a soup, it must be SOME SOUP. Thanks for all the help! Melissa Dupree CNP"
"I've tried several baked potato soup recipes, but this is the best. Its names holds true- it tastes very much like the soup you can get in a restaurant (even better than some restaurants if you ask m..." See moree.) It was very thick, rich, and delicious! I changed the recipe a bit and was able to cut the fat SIGNIFICANTLY. I used 2 cans no-fat, low sodium chicken broth, skim milk instead of half and half, 1/3 cup store-bought bacon bits (added at the same time as the potato flakes so they're not crunchy), and 1 package (1 cup) 4-cheese instant mashed potato flakes. By using cheese mashed potato flakes you don't need to use the cheddar cheese. It still tastes very cheesey (in fact, I would not use more than one cup of the flakes) and you don't add any fat. I estimated that by making these alterations you cut the total fat by at least 70 grams. Even with the alterations, it was fantastic. For those of you with cornstarch issues, I found that it was easier to chill the water and mix the cornstarch in the water before adding both. No lumps, no pasty-ness!"
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