Baked potato soup with all the fixings makes a fantastic meal on a cold winter night. This recipe is also great for parties or to take to potlucks because it works well in a slow cooker on a low setting. It does not have any meat in it to get dry and the base does not over-thicken, yet the chunks of potato and the garnishes make it hearty enough to make a meal.
Ingredients for Baked Potato Soup
- 5 1/4 C. chicken broth
- 5 T. instant potato flakes
- 1/2 C. butter
- 1/2 C. flour
- 3 1/2 C. milk
- 1 clove garlic, minced
- 1/4 t. white pepper
- 1/4 t. sugar
- salt and pepper to taste
- about 2 lbs. baked potatoes with skin, cooled and cubed
Garnish:
- 1/4 C. chopped green onions
- 1/2 C. grated cheddar cheese
- 1/2 C. crisply cooked, crumbled bacon
- Sour cream
Instructions
STEP 1
Add potato flakes to chicken broth and mix thoroughly.
Add potato flakes to chicken broth and mix thoroughly.
STEP 2
In a large saucepan or Dutch oven, melt butter over medium heat. Add the flour and stir to form a roux. Cook the roux over medium high heat until the mixture turns light brown, stirring constantly. (Do NOT skip this step! The browned roux adds lots of great flavor.)
STEP 3
Add the milk, stirring constantly with a whisk. Cook until thickened and bubbly, stirring constantly. Add the potato flake and broth mixture, garlic, white pepper, sugar and salt to taste. Turn down heat and simmer for 20 minutes, stirring occasionally.
Add the milk, stirring constantly with a whisk. Cook until thickened and bubbly, stirring constantly. Add the potato flake and broth mixture, garlic, white pepper, sugar and salt to taste. Turn down heat and simmer for 20 minutes, stirring occasionally.
STEP 4
Gently add the cubed baked potatoes and stir gently. For best flavor, turn off heat and let sit for 30 minutes.
STEP 5
Reheat, ladle into bowls and garnish with green onions, cheddar cheese, bacon and sour cream.
Makes 6 – 8 servings.