THE BEST BAKED POTATO SOUP

 

  • Cooking Time: 40
  • Servings: 4-6
  • Preparation Time: 20

Ingredients

  • 2 medium potatoes (about 2 cups chopped)
  • 3 tablespoons butter
  • 1 cup diced white onions
  • 2 tablespoons flour
  • 4 cups chicken broth
  • 2 cups water
  • 1/4 cup cornstarch
  • 1 cup instant mashed potatoes
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon basil
  • 1/8 teaspoon thyme
  • 1 cup heavy whipping cream or half-and-half
  • GARNISH
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup crumbled cooked bacon
  • 1 chopped green onion (green part only)

Directions

  • 1. Wash potatoes thoroughly and microwave until tender.
  • 2. If you would like you can always bake in a 400 degree oven for one hour or until done.
  • 3. As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown.
  • 4. Add in your flour to make a roux.
  • 5. Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
  • 6. Reduce your heat and simmer for about 5 minutes.
  • 7. Take your cooled potatoes and peel off the skin and chop up into desired pieces.
  • 8. Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil.
  • 9. Reduce heat and simmer for about 15 minutes or until it is thick.
  • 10. Garnish with cheddar cheese, crumbled bacon and green onions.

Notes

Categories: Dinner  Potato  Soup  Stew 

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