Ultimate Baked Potato Soup

Russ Myers

By
@Beegee1947

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


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Serves:

8 (1 cup) Servings

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

3 lb
baking potatoes, scrubbed and pierced in several places (about 4 potatoes)
1 Tbsp
butter
1 1/2 c
finely chopped onions
2 Tbsp
minced garlic
1 can(s)
(14 1/2 ounce) chicken broth
3 c
milk
1 tsp
salt
1/4 tsp
pepper

TOPPINGS:

shredded cheddar cheese
crumbled, cooked bacon
chopped green onion

Directions Step-By-Step

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

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: American