Baked Potato Soup

Terry Appa


This was always a go to for my mom on a busy day. a treat in the winter months it was rich, thick and hearty stick to your ribs kind of treat. I made it for my family and it always brings back memories of laughter when my dad would always measure the bowls to see who got the most.

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30 Min
30 Min
Stove Top


5 large
baking potatoes
2 box
chicken stock
1 large
2 clove
garlic (minced)
1 stick
1 1/2 c
heavy cream
2 tsp
1/2 tsp
5 slice
bacon cooked, cooled, crumbled ( reserve drippings)
3 Tbsp
corn starch mixed with 1/4 cup cold water
garnish with sour cream, cheese, chives, and crumbled bacon
1 c
grated cheddar cheese


1Wash and dry potatoes pierce each potato several times and bake in microwave for 25 minutes on high turning every 10 minutes until fork tender. cool..
2peel potatoes and dice, divide and reserve half. Chop onion and mince garlic set aside. fry bacon and drain, cool and crumble, reserve drippings.
3In a large pot over medium heat add reserved bacon drippings, saute' onions until translucent add minced garlic stirring as not to burn. add half of the potatoes and mash with back of spoon. When well mashed add chicken stock and rest of potatoes, bring to a boil and lower heat and simmer uncovered for 20 minutes stirring often to prevent sticking. add heavy cream, butter and salt and pepper. stir and bring back to a simmer add corn starch slurry a little @ a time till thick and creamy. add grated cheddar cheese. Taste for seasonings.
4Ladle into bowls and garnish with sour cream, reserved bacon, cheese, and chives. Enjoy :)

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Wheat Free
Other Tag: Heirloom
Hashtag: #soup