Baked Potato Soup Recipe

Name: Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup of diced baked potato; 1/2 cup diced onion; 2 tbsp canola oil; 2 tbsp flour; 4 cups chicken broth; 2 tbsp tapioca starch; 1 cup mashed potatoes; salt and pepper to taste; chopped fresh thyme; 1 cup thick cream

Servings: persons

1 cup of diced baked potato
1/2 cup diced onion
2 tbsp canola oil
2 tbsp flour
4 cups chicken broth
2 tbsp tapioca starch
1 cup mashed potatoes
salt and pepper to taste
chopped fresh thyme
1 cup thick cream

1
Bake your potatoes. Dice and put to one side.
2
Gently heat the oil in a large saucepan. Add the onion and saute until soft and translucent. Add the flour and stir until a roux has formed. Cook gently for a couple of minutes, to get rid of that floury taste.
3
Add the stock, water, tapioca starch and mashed potato and simmer for 10 minutes, until thick and creamy.
4
Carefully stir in the diced baked potato, add the fresh thyme and season to taste. Simmer for another couple of minutes. Remove from heat and stir in cream.

799

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 10 ingredients. The key ingredients include: 1 cup of diced baked potato, 1/2 cup diced onion, 2 tbsp canola oil, 2 tbsp flour, and more.

Yes, Baked 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.

Baked Potato Soup

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