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baked potato soup deluxe

(1 rating)
Recipe by
Barbara Sprague
Huntington, WV

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 rating)
yield 5 to 6
prep time 20 Min
cook time 20 Min

Ingredients For baked potato soup deluxe

  • 2 lg
    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.

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