Piguet's Baked Potato Soup

Piguet's Baked Potato Soup

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Chi Stevens


I HATE texture to my baked potato soup, so have NEVER liked it -- but this, oh, this is THE absolutely BEST potato soup I have ever ever had in my entire life, and I have tried it a LOT!

I double this and I bake my potatoes where they are not REAL soft. Another tip is to bake them the night before, and put in the fridge over night. they are easier to cut up cold -- then they don't mush up as bad.


★★★★★ 1 vote

35 Min
15 Min


  • 8 slice
    bacon, reserve the drippings
  • 1 c
    yellow onion diced
  • 2/3 c
  • 1/4 c
    fresh parsley chopped
  • 6 c
    chicken broth
  • 5
    large baked potatos, peeled and diced
  • 2 c
    half and half
  • 1 Tbsp
    minced garlic
  • 1 Tbsp
  • 1 Tbsp
  • 1 Tbsp
    black pepper
  • 1 tsp
    tabasco sauce
  • 1 c
    cheddar cheese, shredded
  • 1/4 c

How to Make Piguet's Baked Potato Soup


  1. Cook bacon and set aside.
  2. Cook yellow onions in bacon drippings till they are transparent
  3. Add flour, whisking to make a roux. Cook 3 to 5 minutes or until it is golden
  4. Add chicken broth gradually whisking until mixture thickens
  5. Reduce heat to simmer and add potatos, half and half, bacon, parsley and seasonings.
  6. simmer for 10 minutes. DON'T BOIL!
  7. Add cheese and scallions. Heat till cheese melts completely
  8. Garnish with cheese, bacon and scallions if desired

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