Baked Potato Soup Deluxe

Barbara Sprague


You can add more potatoes if you like. I also like to add all the onions (usually yellow) to the soup.
You can also use green onions.
You can also use 1/4 teaspoon of dried herbs.


★★★★★ 1 vote

5 to 6
20 Min
20 Min


  • 2 large
    baking potatoes
  • 6 Tbsp
  • 3 Tbsp
  • 3 Tbsp
    all purpose flour
  • 2 tsp
    fresh dill or chives
  • 1/4 tsp
  • 1/4 tsp
  • 4 c
  • 1 1/4 c
    american cheese (or your choice)
  • 1/4 c
    sour cream
  • 1 c
    ground meat, crumbled
  • 1 1/4 c
    broccoli florets, diced

How to Make Baked Potato Soup Deluxe


  1. Scrub potatoes with a vegetable brush (or gently with a stainless steel scrubbing pad); pat dry.
    Prick with a fork. Bake at 425* for about 40 to 60 minutes or until tender.
  2. Allow to cool. When cooled if you like you can tear off the skins or you can scoop out the insides. Crumbled and break up any large pieces. Put aside.
  3. In a large saucepan cook 3 tablespoons of onions (or more if you like) in hot butter over medium heat until tender.
    Stir in flour, herbs, salt, and pepper.
  4. Add all the milk. Cook and stir for about 12 to 15 minutes or until thick and bubbly.
  5. Add the potato, sour cream, broccoli, meat and about one cup of cheese; stir until cheese melts.
  6. Top each serving with remaining cheese, green onions, and bacon if you like.

Printable Recipe Card

About Baked Potato Soup Deluxe

Other Tag: Healthy
Hashtags: #potato, #baked

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