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Baked Potato Soup IV

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NANCYMC

This is a hearty potato soup that tastes like a creamy baked potato. I invented it to please a picky vegetarian daughter who pronounced it 'delicious'. Garnish with chives, shredded cheese or dried dill. Serve with a bread (flour tortillas, pita bread, sourdough or cornbread) and a salad or fruit.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 42.8 g
  • 66%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Place the potatoes and water in a large saucepan. Bring to a boil. Reduce heat and simmer 1 hour, or until potatoes are very soft.
  2. Mix the evaporated milk, heavy cream, sour cream, butter, onion salt, garlic powder, salt and pepper with the potatoes. Simmer 2 hours, stirring occasionally, until liquid has reduced by 1/3.
  3. Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash with a potato masher. Return to mixture. Garnish and serve.
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Reviews

C. Aultman
19
2/10/2008

I was very pleased with this recipe. Nice and simple. I left the potatoes a little lumpy when smashing because I didnt want a totally smooth soup.

DARKLE
19
2/8/2003

Would be much better with corn (ham too if non-vegetarian route)

Heather
17
2/8/2003

This was a very delicious & fulfilling soup! All 3 of my children LOVED it.