Baked Potato Soup by Tammy

Perfect for Christmas Eve before or after looking at Christmas lights

Makes: 6–8 servings | Last updated:

Ingredients

Soup

Amount Ingredient Notes
2 cups potatoes, chopped ~2 medium potatoes
3 Tbsp butter  
1 cup white onion diced
2 Tbsp flour  
4 cups chicken stock  
2 cups water  
¼ cup cornstarch  
1½ cups instant mashed potatoes  
1 tsp salt  
¾ tsp pepper  
½ tsp basil dried
⅛ tsp thyme ground
1 cup half-and-half  

Garnish

Amount Ingredient Notes
½ cup cheddar shredded
¼ cup bacon cooked, crumbled
2 green onions chopped, green part only

Directions

  1. Preheat oven to 400°F; bake potatoes 1 hr (’til done); remove from oven to cool.

  2. As potatoes cool, prepare soup by sauteing onion in butter ’til light brown. Add flour and stir to make a roux.

  3. Add stock, water, cornstarch, mashed potatoes, and spices to pot and bring to boil. Reduce heat, simmer 5 min.

  4. Cut potatoes in half lengthwise and scoop out contents with large spoon. Discard skin. Chop baked potato with large knife to make chunks ½-inch in size.

  5. Add chopped baked potato and half-and-half to saucepan, bring soup back to boil, then reduce heat and simmer 15 min (’til thick).

  6. Spoon about 1½ cups of soup per bowl. Top with 1 Tbsp shredded cheese, ½ Tbsp bacon, 1 tsp or so of green onions.

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