Baked Potato Soup

A satisfying soup AND a great way to use leftover baked potatoes!

QUICK LOOK
Prep: 15 minutes
Method: Oven 45 minutes. Stovetop 35 minutes
Yield:

Ingredients

  • 6 to 8 large baked potatoes, cooled, peeled and cut into 1-1/2 inch cubes.
  • 1 medium size finely chopped onion (about 1 cup)
  • 2 (14.5 oz cans) chicken or vegetable broth OR 3 ½ cups of water and 3 ½ teaspoons of chicken or vegetable bouillon
  • 4 Tablespoons flour
  • 2 teaspoons salt
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 2 dashes tabasco or sriracha sauce
  • 4 Tablespoons butter
  • 1 cup half and half
  • Additional half and half or milk as needed

Instructions

  1. PREPARE potatoes, onions and broth.
  2. MEASURE the following into a small bowl or measuring cup: 4 Tablespoons flour, 2 teaspoons salt, 1 teaspoon white pepper, 1 teaspoon black pepper, 1/2 teaspoon dried basil, ¼ teaspoon garlic powder. Set aside.
  3. MELT 4 Tablespoons butter in a 5 quart saucepan. Continue cooking until it is dark golden brown. Add onion and sauté for 2 minutes.
  4. ADD flour/spice mixture and the hot sauce. Stir until fragrant.
  5. GRADUALLY add broth, then potatoes.
  6. BRING ingredients to a boil, reduce the heat to low, cover pot and simmer for 20 minutes. 
  7. STIR occasionally. 
  8. POUR in 1 cup of half and half
  9. HEAT through, but do not boil.
  10. SERVE with desired toppings.
  11. COOL leftover soup to room temperature by pouring in a shallow pan or dish on the countertop.
  12. TRANSFER cooled soup to a covered container.
  13. STORE for up to 3 days.

Optional Soup Add-ins

  • Grated cheddar cheese
  • Sour cream
  • Crumbled bacon
  • Chopped ham
  • Sliced green onions
  • Chopped cherry tomatoes
  • Finely shredded lettuce

Recipe Notes

  • Adding the onions to the deep-golden colored butter builds the rich flavor of the soup.
  • This soup can be made ahead by stopping after step 5 and cooling the seasoned potato and broth mixture. About 15 minutes before serving, heat the cold mixture till boiling, stirring often. Pour in the half and half and heat through. Add additional half and half or milk until soup reaches desired thickness. Taste for seasoning and adjust if necessary–adjustment is usually not necessary.
  • The hot soup wilts the lettuce and adds a wonderfully unexpected texture.
  • Refrigeration causes this soup to become very thick. When storing leftover soup add a bit of milk to cool the soup for storage and to prevent excess thickening.