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The OTHER Baked Potato Soup

November 7, 2012
by Erin B
I have a really good baked potato soup recipe that I developed with C as a way to use up turkey broth after Christmas.  This isn’t it.  It is still a good recipe, but it isn’t C’s Baked Potato Soup.  I’m trying this one as part of Soup Wednesday because I hear it freezes well.  I’m a little careful with my hopes on that one, because cream soups usually don’t freeze well.  Sometimes, if you are lucky, you can blend them when they come out of the freezer and fluffy them back up to creamy.  I have a whole litre in the freezer, so I will find out shortly.
  • 4 potatoes, large
  • ½ cup butter
  • ½ cup flour
  • 6 cups milk, skim
  • ¼ cup chives, freeze dried
  • 1 cup sour cream
  • 2 c. vegetable broth
  • 1 cup cheddar cheese, grated
  • 1 teaspoon salt, or to taste
  • ¼ teaspoon pepper
  • 1 cup Bacon, cooked and chopped, as garnish
1.Bake potatoes until tender (You can bake the bacon at the same time)
2.Melt butter and make a light roux, in a 7 quart cast iron pot
3.Gradually add milk whisking as you go
4.Scoop out potatoes and and insides to pot, save skins for potato skin night, if you are so inclined
5.Add cheese, vegetable broth, salt and pepper, bring to a simmer
6.Serve with bacon bits on the side for garnish.
I said 10 servings here, but they are big servings.  You could easily go 12 or more, with a side dish


Servings: 10

Amount Per Serving

Calories: 361

  • Total Fat: 16.57g
  • Cholesterol: 51mg
  • Sodium: 596mg
  • Total Carbs: 39.21g
  •     Dietary Fiber: 3.43g
  •     Sugars: 9.66g
  • Protein: 12.05g
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