Creamy Baked Potato Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: (a large pot)
 
Ingredients
  • ½ cup butter
  • 1 large yellow onion
  • ½ cup flour
  • 8 cups chicken stock (homemade or canned)
  • 1 cup instant mashed potato flakes
  • 1½ tsp all purpose seasoning (I used Mrs. Dash)
  • 1 tsp salt
  • ¾ tsp pepper
  • 1 tsp basil
  • 6 large baked potatoes (baked, peeled, & cubed)
  • 1 cup ½ & ½
Instructions
  1. Saute onions in butter. Do not brown.
  2. Add flour and cook for 5 minutes.
  3. Combine rest of ingredients except potatoes and ½ & ½. Bring to boil, then reduce to simmer for 20 minutes, stirring often.
  4. Add potatoes and continue to simmer for 1 hour (or until potatoes are fall apart tender).
  5. At this point, I used my submersion blender to blend some of the potato chunks for a smoother soup. You may also use a potato masher or leave it chunky.
  6. Right before serving stir in ½ & ½.
  7. Suggested toppings: grated cheddar cheese, bacon bits, sour cream, chopped green onions, tabasco
Recipe by Joy In Every Season at https://www.joyineveryseason.com/soupsandstews/creamy-baked-potato-soup/