Creamy Baked Potato Soup – a delicious recipe with potatoes, margarine, flour, milk, cream of celery soup, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Peel and cut up potatoes into bit size cubes. Boil approximately 45 minutes or until potatoes are soft.
2
While potatoes are cooking, make roux by combining margarine and flour over medium high heat until margarine is melted.
3
Slowly add milk and allow to thicken, continuosly stir making sure roux does not stick to the bottom of the pan.
4
Stir in chopped onion and bouillon, simmer for 5 minutes, continuously stirring roux.
5
Then add cream of celery soup, chicken broth and pepper.
6
Simmer to desired creaminess being sure that sauce does not burn or stick to pan.
7
Strain potatoes. Mix roux and potatoes together. Top each serving with cheese, bacon and sour cream to taste.
634
kcal
Calories
40
g
Fat
36
g
Carbs
32
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 large potatoes, 1/2 cup margarine or 1/2 cup butter, 1/3 cup all-purpose flour, 3 cups milk, and more.
Yes, Creamy 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.
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