Baked Potato Soup Recipe
Easy Baked Potato Soup
yields 6 servings
5 medium potatoes Baked (about 2 cups chopped)
7 1/2 tablespoons butter
2 1/2 cups diced white onions
5 tablespoons rice flour
1 container chicken broth
10 cups water
5/8 cup cornstarch
2 1/2 cups instant mashed potatoes
2 1/2 teaspoons salt
2 teaspoons pepper
1 1/4 teaspoons Italian Seasoning
3 cups Milk
Bacon Bits, Chives, Sour Cream Cheese
Wash potatoes thoroughly to remove surface dirt. Pre heat oven to 400 degrees. While oven is heating place potatoes on a baking sheet. Put potatoes on sheet in oven for about an hour, or until a fork will go through without resistance.
As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown. Add in your flour to make a roux.
Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil. Reduce your heat and simmer for about 5 minutes. Take your cooled potatoes and peel off the skin and chop up into desired pieces.
Add in your chopped up potatoes and the milk to your soup and bring it back to a boil. Reduce heat and simmer for about 15 minutes or until it is thick.
Garnish with cheddar cheese, crumbled bacon, sour cream and chives
You can add browned ground beef for "Cottage Pie Soup", a can of chili for a great southwest potato or even diced cooked chicken for a hearty cream of chicken soup. This potato soup recipe also makes a great base for a really thick Boston clam chowder.
Editor's Picks Articles
Top Ten Articles
Content copyright © 2018 by Gillian Scianna. All rights reserved.
This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.