Baked Potato Soup

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  • 3 tablespoons butter
  • 4 green onions, chopped
  • 1/4 flour
  • 4 cups (1 quart) half & half
  • 2 cups chicken broth
  • 1/2 evaporated milk
  • 1/3 sour cream
  • 4 baked potatoes, peeled and chunked
  • 1 cup instant mashed potatoes
  • 4 slices bacon, cooked and diced
  • 1/2 shredded Cheddar cheese
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


In large soup kettle, saute onions in butter until tender, but not brown. Add flour and let brown, stirring constantly. Add 1 cup half and half and stir until well blended; add remaining liquid ingredients. Using potato masher or pastry blender, coarsely ?mash? potatoes; add to soup pot. Stir in all remaining ingredients. Heat thoroughly, stirring occasionally, to blend in instant potatoes and to prevent scorching. Garnish with chives, if desired.

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