Baked Potato Soup

Baked potato soup is a simple and delicious meal for a cool fall or winter evening. Serve with warm rolls or biscuits for stick to your ribs comfort on a budget.

Baked potato soup is scrumptious and filling. A perfect supper for chilly nights from cookingmimi.com

This is one of my favorite soups ever. I have three or four potato soup recipes I make but this is the one that started my love affair with them. It is very simple, inexpensive and doesn’t take much hands on time. The bulk of the cooking time is spent baking the potatoes.

During the cooler months we eat soup at least once a week so I’m always trying new ones. I love soup because they’re always simple and made with things I always have on hand.

I love doing cafe at home nights where I whip up a soup like this baked potato soup or maybe chicken noodle soup and serve a sandwich or salad as side with a glass of sweet tea and maybe some pumpkin sweet rolls or peanut butter oatmeal cookies.

I would serve this soup with sour cream biscuits, garlic and herb butter dip biscuits, Mexican cornbread, or cloverleaf rolls.

If you’re looking for more meatless soups these may be of interest: Cheesy Corn Chowder, Slow Cooker Broccoli Soup, Potato Soup, and Southwestern Pinto Bean Soup.

Baked potato soup is scrumptious and filling. A perfect supper for chilly nights from cookingmimi.com
Print

Baked Potato Soup

Course Soup
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Author Micha

Ingredients

  • 6-8 regular or 3-4 baking sized starchy potatoes
  • 1 onion , chopped
  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 3 cups milk
  • 2 cups chicken broth
  • To taste salt
  • To taste black pepper
  • Toppings such as sour cream and cheese

Instructions

  1. Bake potatoes until done, set aside to cool.
  2. In a Dutch oven melt the butter over medium low heat.
  3. Add onions and cook until tender. Whisk in flour, cooking until a light golden color and the raw flour smell is gone. That usually takes about a minute.
  4. Add the milk, whisking constantly to help prevent lumps. Add the chicken broth.
  5. Cook for about twenty minutes making sure it doesn’t come to a boil.
  6. Peel the potatoes and cut into bite sized chunks. Add the potatoes to the pot and cook until soup is heated thoroughly.
  7. Season to taste and thicken if desired by mashing some of the potato chunks.
  8. Top individual servings with the extras of choice, serve with rolls or a sandwich

 

Linked to the Ultimate Recipe Swap at Life as Mom

Comments

  1. I love potato soup! We just had it this week 🙂

  2. This sounds yummy. I love potatoes. I love potato soup too. I have never made baked potato soup but it sounds like a sure thing.

Trackbacks

  1. […] Baked Potato Soup with Ham and Muenster Panini […]

  2. […] is the second potato soup recipe I have on the blog. The other one is for a baked potato soup which is really good but requires a little more planning. This one is perfect for the nights when […]

  3. […] Leftover baked potatoes? Try hash brown casserole or baked potato soup. […]

  4. […] soup and rolls. Not sure if it will be my baked potato or my stove top […]

  5. Menu with Shopping List March 4 | Cookin' Mimi says:

    […] Baked Potato Soup  grilled cheese sandwich, carrots or broccoli and Ranch dip […]

  6. […] Baked Potato Soup  grilled cheese sandwich, carrots or broccoli and Ranch dip […]

  7. […] slow cooker for a few hours and use as desired. You can even cook a couple of extra potatoes for baked potato soup. As long as you don’t fill the slow cooker more than 3/4 full you can cook as many potatoes […]

Speak Your Mind

*