Plentiful Potato Soup
Here's a baked potato soup recipe for the spud lover in all of us. This Plentiful Potato Soup is bursting with delicious potato flavor and all the best potato toppings imaginable. Get ready to taste the ultimate potato soup!
Ingredients
- 2 medium potatoes
- 3 tablespoons unsalted butter
- 1 cup white onion, diced
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 cups water
- 1/4 cup cornstarch
- 1 1/2 cup instant mashed potatoes
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1/2 teaspoon basil
- 1/8 teaspoon thyme
- 1 cup half and half
- 1/2 cup Cheddar cheese, shredded
- 1/4 cup bacon, cooked and crumbled
- 2 green onions, chopped
Instructions
- Preheat oven to 400 degrees F.
- Bake the potatoes for 1 hour or until done. When potatoes have cooked, remove them from the oven to cool.
- Melt butter in a large saucepan and saute onion until light brown. Add flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, salt, pepper, basil, and thyme to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
- Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Cut baked potatoes with a large knife to make chunks that are about 1/2" in size. Add chopped baked potato and half and half to the saucepan, bring soup to a boil, then reduce heat and simmer the soup for another 15 minutes, or until it is thick.
- Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheese, a half a tablespoon of crumbled bacon, and a teaspoon of chopped green onion.
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