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Creamy Baked Potato Soup
This is your ultimate loaded baked potato¬– toppings and all– recreated in soup form. It’s rich, filling, and the ultimate cool weather staple.
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Recipe - Stillwater Wine & Spirits
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Creamy Baked Potato Soup
Prep Time25 Minutes
Servings6
Cook Time75 Minutes
Ingredients
2 large russet baking potatoes, cleaned
8 oz bacon, chopped
1/3 cup butter
1 cup yellow onion, chopped
1/3 cup all-purpose flour
4 cups reduced sodium chicken broth
1/4 tsp dried thyme
1 cup half & half
1 cup shredded mild cheddar cheese
1/2 cup sliced green onion
loaded baked potato thick-cut potato chips, broken up
Directions
  1. Pierce potatoes with a fork several times; bake in a preheated 400°F oven 1 hour or until fork tender; cool slightly. Cut into 1½-inch cubes.
  2. Meanwhile, in large saucepan over medium heat, sauté bacon until crisp; remove to paper towels.
  3. Add butter to pan; when melted, add onions. Sauté until onions are softened, 3-5 minutes. Stir in flour; cook 1 minute. Add chicken broth and thyme; salt and pepper to taste. Bring to a boil; reduce heat and simmer 5 minutes.
  4. Stir in cubed potatoes, half & half, and cheese; simmer 10 minutes. Remove from heat; stir in bacon and green onions. Serve topped with potato chips.
25 minutes
Prep Time
75 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
2 large russet baking potatoes, cleaned
Not Available
8 oz bacon, chopped
Not Available
1/3 cup butter
Not Available
1 cup yellow onion, chopped
Not Available
1/3 cup all-purpose flour
Not Available
4 cups reduced sodium chicken broth
Not Available
1/4 tsp dried thyme
Not Available
1 cup half & half
Not Available
1 cup shredded mild cheddar cheese
Not Available
1/2 cup sliced green onion
Not Available
loaded baked potato thick-cut potato chips, broken up
Not Available

Directions

  1. Pierce potatoes with a fork several times; bake in a preheated 400°F oven 1 hour or until fork tender; cool slightly. Cut into 1½-inch cubes.
  2. Meanwhile, in large saucepan over medium heat, sauté bacon until crisp; remove to paper towels.
  3. Add butter to pan; when melted, add onions. Sauté until onions are softened, 3-5 minutes. Stir in flour; cook 1 minute. Add chicken broth and thyme; salt and pepper to taste. Bring to a boil; reduce heat and simmer 5 minutes.
  4. Stir in cubed potatoes, half & half, and cheese; simmer 10 minutes. Remove from heat; stir in bacon and green onions. Serve topped with potato chips.