baked-potato-soup-iv

Baked Potato Soup IV

13 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    3 h
  • Ready In

    3 h 15 m
NANCYMC
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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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 (13)

Rate This Recipe
C. Aultman
19

C. Aultman

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

DARKLE

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

Heather
17

Heather

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

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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