Baked Potato Soup / Valerie Recipe

Name: Baked Potato Soup / Valerie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup instant mashed potatoes; 2 cups chicken broth; ½ cup butter or ½ cup margarine; ½ cup all-purpose flour; 3 -4 cups 2% low-fat milk; 4 large russet potatoes, diced about 3/4 Inch; ¼ teaspoon garlic powder; ¼ teaspoon white pepper; ¼ teaspoon ground black pepper; ¼ teaspoon sugar; 5 tablespoons grated cheddar cheese (for topping); 5 slices bacon, cooked & crumbled (for topping); 5 tablespoons chives (for topping) or 5 tablespoons green onions, chopped (for topping)

Servings: persons

⅓ cup instant mashed potatoes
2 cups chicken broth
½ cup butter or ½ cup margarine
½ cup all-purpose flour
3 -4 cups 2% low-fat milk
4 large russet potatoes, diced about 3/4 Inch
¼ teaspoon garlic powder
¼ teaspoon white pepper
¼ teaspoon ground black pepper
¼ teaspoon sugar
5 tablespoons grated cheddar cheese (for topping)
5 slices bacon, cooked & crumbled (for topping)
5 tablespoons chives (for topping) or 5 tablespoons green onions, chopped (for topping)

1
Wash, peel, dice and boil potatoes until tender.
2
Drain water and set aside.
3
In medium bowl, combine potato flakes and broth.
4
set aside.
5
In Soup Pot, melt butter over medium-high heat.
6
Add flour and cook, whisking constantly until flour is lightly browned.
7
Slowly whisk in milk and whisk constantly to make a white sauce.
8
Add broth mixture and cooked, diced potatoes.
9
Add spices and simmer untill all is hot through.
10
Serve in bowls and add toppings.

882

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: ⅓ cup instant mashed potatoes, 2 cups chicken broth, ½ cup butter or ½ cup margarine, ½ cup all-purpose flour, and more.

Yes, Baked Potato Soup / Valerie 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.

That's it — enjoy your meal!

Baked Potato Soup / Valerie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions