Carol’s Baked Potato Soup

Contributed by: Carol Haworth (LaFerney)

  • 3 med. Baked potatoes (prepare soup while potatoes are cooling)
  • 3T. Butter (or margarine
  • 1c. Diced white onion
  • 2T. Flour
  • 4 c. chicken stock
  • 2 c. water
  • 1/4 c. cornstarch
  • 1 1/2 c. instant mashed potatoes
  • 1 t. salt
  • 1/4 t. pepper
  • 1/2 t. basil
  • 1/8t. Thyme
  • 1-2 cups half and half (start with 1 cup; add according to thickness)

    Melt butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil.

    Reduce heat and simmer for 5 minutes.

    Add chopped baked potato and half and half to the saucepan, bring soup back to boil, then reduce heat and simmer the soup for another 15 min. or until it is thick. (Do not boil any longer or the milk will clabber and make the soup look unappetizing.

    Garnish with shredded cheese, crumbled cooked bacon (or bacon bits), chopped green onions)

    • Jones :: Sep.17.2007 :: Entrees, Soup ::

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