Wednesday, September 14, 2011

Entree: Baked Potato Soup

We eat soups as our primary meal. Most of the soups we make are hearty enough to be the main course. In addition, many of the sides I post (salads, in particular) will also work as entree. This is why baked potato soup is posted as an entree.
Baked potato soup in the pot.

Baked potato soup in the bowl.


1 ½ lb baking potatoes
¼ lb butter
2 cups yellow onion –diced
1/3 cups flour
5 cups water
¼ cup chicken base
1 cup instant potato flakes
¾ teaspoon dried basil
½ teaspoon Tabasco sauce
1 cup heavy cream
1 cup milk
1 can whole kernal corn, drained
salt and white pepper to taste

  1. Bake baking potatoes. Allow to fully cool. Remove skin & cut potatoes into 1/2” cubes. Set aside. (The baking can be done a day in advance to reduce total cook time on the day.)
  2. Melt butter in a large saucepan. Add onions & sauté over low heat for 10 min or until onions are translucent. Don’t allow onions to burn. 
  3. Add flour to onions & butter and cook 4-5 min, stirring well until flour is absorbed. 
  4. In a separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onions mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. 
  5. Add cubed baked potatoes & corn, and stir to combine.
  6. Remove from heat & serve with grated cheddar cheese, sliced scallions, & bacon pieces.

Other Details:

  • This recipe was inspired by Houlihan's baked potato soup. The husband had the soup on a trip to Boston and then found the recipe on copykat recipes. We've adapted it.
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