Baked Potato Soup IV13 Reviews
- Prep: 15 min
- Cook: 3 hr
- Ready In: 3 hr 15 min
“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.” - by NANCYMC
Original recipe yields 6 to 8 servings
- 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.
- 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.
- Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash with a potato masher. Return to mixture. Garnish and serve.
Amount Per Serving (6 total)
- 628 cal
- 42.8 g
- 52.5 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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...." See more"
Baked Potato Soup I
Baked Potato Soup II
Just swipe to see more like this.