ultimate baked potato soup

Name: Ultimate Baked Potato Soup
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 3 pound(s) baking potatoes, scrubbed and pierced in several places (about 4 potatoes); 1 tablespoon(s) butter; 1 1/2 cup(s) finely chopped onions; 2 tablespoon(s) minced garlic; 1 can(s) (14 1/2 ounce) chicken broth; 3 cup(s) milk; 1 teaspoon(s) salt; 1/4 teaspoon(s) pepper; ## TOPPINGS:; - shredded cheddar cheese; - crumbled, cooked bacon; - chopped green onion

(1 RATING)

65 Pinches 1 Photo

Russ Myers

Necedah, WI

Updated on Aug 20, 2014

Very flavorful. Great soup when it's chilly outside.

Rate

prep time 20 Min

cook time 1 Hr 30 Min

method Bake

yield 8 (1 cup) Servings

Ingredients

3 pounds baking potatoes, scrubbed and pierced in several places (about 4 potatoes)
1 tablespoon butter
1 1/2 cups finely chopped onions
2 tablespoons minced garlic
1 can (14 1/2 ounce) chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
TOPPINGS:
- shredded cheddar cheese
- crumbled, cooked bacon
- chopped green onion

How To Make ultimate baked potato soup

Step 1

Bake potatoes at 400 degrees F. for 1 hour or until tender when pierced. Peel when cool enough to handle.

Step 2

Melt butter in dutch oven over medium low heat. Stir in onions and garlic, cover and cook 10 minutes just until tender. Add two of the peeled potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.
Step 3

Cut remaining potatoes into small cubes. Add to soup and stir gently until heated through. Sprinkle each serving with the toppings of shredded cheddar cheese, cooked and crumbled bacon and green onions.
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