Baked Potato Soup Extraordinaire

4-6
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In

Recipe: #31458

February 18, 2019



"The beautiful table setting with a tureen of this creamy delicious potato soup along with a great selection of meat, cheese and vegetable tray made for an awesome lunch on that long ago day. We loved that soup so unlike any potato soup I had ever tasted and of course I begged the recipe which shares a place in our family cookbook. In loving memory of that beautiful awesome Chef Extraordinaire who shared both a fabulous lunch and the recipe"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (651.9 g)
  • Calories 550.8
  • Total Fat - 32.4 g
  • Saturated Fat - 16.2 g
  • Cholesterol - 96 mg
  • Sodium - 2090.6 mg
  • Total Carbohydrate - 38.2 g
  • Dietary Fiber - 5.1 g
  • Sugars - 2.7 g
  • Protein - 27.5 g
  • Calcium - 218.1 mg
  • Iron - 3 mg
  • Vitamin C - 15.1 mg
  • Thiamin - 0.3 mg

Step 1

In fry pan cook bacon until nice and crispy, cool and crumble for garnish

Step 2

Bake and dice potatoes (I bake in microwave)

Step 3

In a large pot over medium heat melt butter and saute onions until translucent

Step 4

Add in flour stir to make a roux

Step 5

Add in water, chicken broth, instant mashed potatoes, and spices stir well and bring to just a boil

Step 6

Lower heat and simmer about 5 or 6 minutes

Step 7

Step 8

Add in diced potatoes, whipping cream and again bring to just a boil, lower heat and simmer about 15 minutes or until it thickens.

Step 9

If your soup seems too thick stir in extra half and half or whole milk to thin

Step 10

Prepare garnishes and place in mini bowls

Step 11

Serve in soup tureen with garnishes on the side

Tips & Variations


No special items needed.

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