Baked Potato Soup



Baked Potato Soup

This baked potato soup evolved from us making another recipe, potato skins, where you scoop out the baked potato and then bake the hell out of the skins, till they are crisp, salt them and eat while your drinking beer!Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Sauces, Soups and Chowders
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people


  • 1/4 cup butter 1/2 stick
  • 1/4 cup onion chopped
  • 1/4 cup all-purpose flour
  • 1 can chicken broth 14.5 fl.oz.
  • 1 can Evaporated milk 12 fl. oz.
  • 2 large or 3 medium baking potatoes baked or microwaved.
  • Salt and Pepper to taste


  • Melt butter in large saucepan over medium heat. Add onion, cook, stirring occasionally, for 1 to 2 minutes or until tender.
  • Stir in flour and cook, stirring constantly till well combined and smooth.
  • Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato and mash,(reserve potato skin). Add pulp to broth mixture. Cook over medium heat, stirring occasionally until mixture comes just to a boil.
  • Dice remaining potato skin and potato(es): add to soup. Heat through. Spoon into bowls. Sprinkle each with toppings.


Toppings: cooked crumbled bacon, shredded cheddar cheese, sliced green onions


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