Baked Potato Soup
Baked Potato Soup
4 medium potatoes
3 Tbsp. butter
1 cup diced white onion
2 Tbsp. flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
3/4 cup instant potato flakes
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1 tsp. salt
3/4 tsp. pepper
1/2 tsp. basil
1/8 tsp. thyme
1 cup half and half
8 strips crumbled, cooked bacon
cheddar cheese for garnish
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Bake potatoes until done in microwave or oven. As potatoes cool, melt butter in a large saucepan, and
saute onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water,
cornstarch, potato flakes and spices 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. Chop baked potato
with a large knife to make chunks that are about 1/2 inch in size. Add chopped baked potato and half-and-half
to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes
or until it is thick. Spoon soup into bowls and garnish with cheese. Serves 6-8.
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