Bake Potato Soup Recipe

Name: Bake Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups potatoes, diced but unpeeled; 1/4 lb. butter; 2 cups finely diced yellow onion; 1/2 cup flour; 1 quart warm water; 1/4 cup chicken bouillon; 1 cup potato flakes; 2 cups heavy cream; 2 cups milk; 1/2 tsp. Tabasco; Salt, pepper, garlic powder, and dried basil to taste

Servings: persons

2 cups potatoes, diced but unpeeled
1/4 lb. butter
2 cups finely diced yellow onion
1/2 cup flour
1 quart warm water
1/4 cup chicken bouillon
1 cup potato flakes
2 cups heavy cream
2 cups milk
1/2 tsp. Tabasco
Salt, pepper, garlic powder, and dried basil to taste

1
Saute onion in melted butter for 10 minutes in a large kettle. Add flour to onions and butter and cook four to five minutes, stirring until flour is absorbed.
2
In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time. Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes. In a separate container, the potatoes should be covered with water, brought to boil, and simmered for 20 minutes. Combine the potatoes with the soup to complete.

954

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups potatoes, diced but unpeeled, 1/4 lb. butter, 2 cups finely diced yellow onion, 1/2 cup flour, and more.

Yes, Bake Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bake Potato Soup

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