Baked Potato Soup Recipe

Name: Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs russet potatoes; 6 cups chicken stock; 1 medium white onion; 1 ½ tablespoons crushed garlic; ½ cup light sour cream; 1 cup milk; 2 tablespoons butter; 1 cup cheddar cheese; 2 teaspoons kosher salt; 1 teaspoon pepper

Servings: persons

5 lbs russet potatoes
6 cups chicken stock
1 medium white onion
1 ½ tablespoons crushed garlic
½ cup light sour cream
1 cup milk
2 tablespoons butter
1 cup cheddar cheese
2 teaspoons kosher salt
1 teaspoon pepper

1
peel and cube the potatoes into bite sized pieces.
2
mince the onion.
3
place potatoes, onions, garlic, salt, pepper, and chicken stock in slow cooker and cook on low for 7 hours or high for 3 1/2 hours.
4
remove roughly 2 cups of the potatoes using a slotted spoon and set aside.
5
use an immersion blender to puree the ingredients that have been cooking in the chicken stock until smooth.
6
add the remaining ingredients and stir while the cheese melts, immersion blender can be used to ensure a smooth consistency.
7
add the reserved potatoes.
8
garnish with any desired items such as bacon, green onions, more cheese, etc --
9
and most important, ENJOY!

1306

kcal

Calories

Fat

105

Carbs

133

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: 5 lbs russet potatoes, 6 cups chicken stock, 1 medium white onion, 1 ½ tablespoons crushed garlic, 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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