Baked Potato Soup

When it's cold outside, I love a nice warm bowl of delicious soup. This is one I make often for my family, and it's very good! Enjoy!!


Baked Potato Soup

3-4 baked potatoes
2 TBSP butter or margarine
1 C yellow onion (chopped finely)
½ C celery (chopped finely)
1 tsp. basil
1 tsp granulated garlic
1 ½ quarts chicken stock
1 TBSP chicken flavored bouillon
½ C flour
¼ C melted butter or margarine
2 C heavy cream or half & half
½ tsp salt
¼ tsp pepper


Bake potatoes and set aside in fridge to cool.

Melt ¼ C butter or margarine over heat and stir in flour. Stir and cook for 30 seconds. This is the roux.

Heat 2 TBSP butter or margarine in sauce pot and sauté onions and celery until soft. Add chicken stock, basil, garlic, and chicken base. Bring to a boil.

With a wire whisk, whip the roux mix into liquid until it thickens. Turn down heat. Slowly add the cream while whisking. Peel potatoes and dice into 1/2” cubes, add to soup. Add the salt and pepper. Simmer 5-10 minutes.

Garnish with grated cheddar cheese, bacon bits, and chopped green onions.