cheesy baked potato soup night with maggie

Name: Cheesy Baked Potato Soup Night With Maggie
Yield: 4
Cuisine: American
Ingredients: 2 baked potatoes, medium to large; 2 tablespoon(s) butter; 1/4 cup(s) small diced celery; 1/2 cup(s) small diced onion - yellow or white; 2 tablespoon(s) small diced green bell pepper; 3 tablespoon(s) all-purpose flour; 3 cup(s) chicken broth or stock; 1 can(s) condensed cheddar cheese soup; salt and pepper, to taste; pinch cayenne pepper, for some heat; 1-1/2 cup(s) instant potato flakes - dry; 1-2 cup(s) milk; 1/2 cup(s) shredded sharp or extra sharp cheddar; ## GARNISHES; extra shredded cheese; chopped cooked bacon; snipped chive or green onion

29 Pinches 2 Photos

Maggie M

In The Kitchen, OH

Updated on Jul 7, 2025

We love potato soup, but this one is extra delicious. Whenever I make baked potatoes, I always bake at least 2 more than I need, just so I will have them for the next day. This recipe uses those extra baked potatoes and turns them into a hot bowl of yum. You will also find instant mashed potatoes in this recipe. I read somewhere that you could use them as a thickener, and it works beautifully in this soup. It's easy, inexpensive, very filling, comforting, and a regular part of our rotation all year long. Add ham or sausage for some extra fun!

Rate

prep time

cook time

method Stove Top

yield 4 serving(s)

Ingredients

2 baked potatoes, medium to large
2 tablespoons butter
1/4 cup small diced celery
1/2 cup small diced onion - yellow or white
2 tablespoons small diced green bell pepper
3 tablespoons all-purpose flour
3 cups chicken broth or stock
1 can condensed cheddar cheese soup
salt and pepper, to taste
pinch cayenne pepper, for some heat
1-1/2 cup instant potato flakes - dry
1-2 cup milk
1/2 cup shredded sharp or extra sharp cheddar
GARNISHES
extra shredded cheese
chopped cooked bacon
snipped chive or green onion

How To Make cheesy baked potato soup night with maggie

Step 1

This recipe will make 2 very generous portions or 4 normal-sized servings.

Step 2

Make baked potatoes ahead of time and allow them to cool completely. Peel the potatoes, then cut into bite-sized cubes and set aside.
Step 3

In a Dutch oven or large pot, melt the butter over medium heat. Add the celery, onions, and bell pepper and sauté until softened.
Step 4

Sprinkle the flour over the onion mixture and stir. Cook over low heat for 3-4 minutes to cook down the flour. Stir constantly to avoid burning. Pour in the chicken stock, condensed cheese soup and seasonings and mix until the soup is well incorporated. Bring to a boil, then reduce heat and simmer for 5 minutes.
Step 5

Add half of the instant potatoes and the milk to the pot and stir to blend. The instant potatoes will thicken your soup, so if it is too thin, add the remainder of the instant potatoes in small amounts. If it is too thick just add small amounts of milk if needed to get the desired thickness. Add the shredded cheese to the mixture in small amounts and stir until melted. Finally add the cubed baked potatoes to the pot and stir mix then heat to warm the potatoes through.
Step 6

Serve hot soup in a bowl and garnish with shredded cheddar cheese, crumbled bacon, and snipped chives.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes