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Recipe For Baked Potato Soup

Recipe For Baked Potato Soup

Baked Potato Soup a chicken-based cream soup with baked potatoes and onions.


  • 2 cups finely diced yellow onions
  • 1/4 lb (1 stick) butter
  • 1/2 cup flour
  • 1 quart warm water
  • 1/4 cup chicken bouillon
  • 1 cup potato flakes salt, pepper, garlic powder and dried basil to taste
  • 2 cups milk
  • 2 cups heavy cream
  • 1/2 teaspoon Tabasco
  • 2 cups potatoes, diced but unpeeled


1. In large pot, saute onions in butter for 10 minutes or until tender; sprinkle flour over onions and continue to cook for 4 to 5 minutes longer, until flour is completely absorbed.

2. In bowl, combine water, chicken bouillon, potato flakes, and seasonings; whisk to combine; be sure mixture is lump-free. Pour mixture into onion mixture, 2 cups at a time.

3. Add milk, Tabasco and cream; continue whisking until smooth and slightly thickened. Reduce heat; simmer for 15 minutes, stirring occasionally.

4. Meanwhile, in separate pot, cover potatoes with water; bring to boil; simmer for 20 minutes or until potatoes are tender. Drain; add to creamed mixture and stir gently to combine. Serve hot.

Serves 4

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