Isn’t it funny how at 9 am in the morning I am already wondering to myself “What am I making for dinner tonight?”
It is a brisk day in February… there is still snow on the ground, the wind is blowing….and I am blessed to be in my warm home. I think I will take the day to spend at home with my sweet little girls and make our favorite “Baked Potato Soup”.
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| Potatoes, cheddar cheese, milk, chicken broth, onion, carrots, celery, flour, salt/pepper |
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| Prep your veggies by dicing carrots, celery and onions |
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| Fry bacon in medium sized pan until done (med/high heat) |
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| Drain on paper towel covered plate |
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| Leave bacon renderings (grease) in pan and add veggies. |
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| Saute veggies until tender. |
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| Add flour to make a paste on top of veggies |
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| Add broth and whisk well |
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| Add milk |
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| Add diced potatoes |
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| Simmer on reduced heat for 20 mins until potatoes are tender |
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| Add Cheddar cheese |
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| Stir well |
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| Garnish with green onion, bacon and cheese and salt and pepper as desired |
Baked Potato Soup
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- ½ lb bacon
- ½ cup chopped celery
- ½ cup chopped carrot
- ½ cup chopped onion
- 3 tbsp all purpose flour
- 2 cups canned chicken broth
- 2 cups milk
- 10-12 russet potatoes peeled and diced
- 1 cup shredded sharp cheddar cheese
- Garnish- chopped green onions, additional cheese and crumbled bacon
Instructions
- Fry bacon in a skillet, place on paper towel to drain and preserve 2 tbsp of bacon grease in skillet.
- Add celery, carrot, and onion and sauté until they soften (5 mins).
- Add flour and stir.
- Whisk in broth and milk.
- Add potatoes and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 20 mins.
- Add cheese and stir.
- Season as desired with salt and pepper.
- Add garnish as desired.
Baked Potato Soup
½ lb bacon
½ cup chopped celery
½ cup chopped carrot
½ cup chopped onion
3 tbsp all purpose flour
2 cups canned chicken broth
2 cups milk
10-12 russet potatoes peeled and diced
1 cup shredded sharp cheddar cheese
Garnish- chopped green onions, additional cheese and crumbled bacon
Fry bacon in a skillet, place on paper towel to drain and preserve 2 tbsp of bacon grease in skillet. Add celery, carrot, and onion and sauté until they soften (5 mins). Add flour and stir. Whisk in broth and milk. Add potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 mins. Add cheese and stir. Season as desired with salt and pepper. Add garnish as desired.
This recipe was featured on www.womenlivingwell.org
For more “featured” recipes please check this site every Friday!
Looks awesome. I love potato soup. I have always been searching for the perfect recipe. I have tried a few but didn't like them too much. I will definitely try this one!
Tonight is our weekly Wednesday dinner with my parents and I am bringing your chicken enchiladas! They were so good and I'm excited to share them with the fam.
This looks amazing–I will definitely have to try this! Thanks for sharing!
Many blessings…
This looks so yummy. I have a question though…my husband is allergic to chicken. I know…crazy! Is there anything you can think of that I could substitute for the chicken broth that would still be yummy? This allergy causes so many issues because we would eat chicken every night otherwise!
Try a vegetable broth, I think it would still be tasty. Good luck
I have made this soup before …I got your recipe from Women living Well. I have already made it 3 times! My family loves it! Thank You for all you recipe posts! Love them!!
Looks delicious and I was going to make a Baked Potato Soup tonight too 🙂
Oh my, this looks amazing! My girls would love this, thx for sharing!!!
Love your site! I just recently found it and it is definately my new fave site. I have made your enchilada's,french toast,layered taco dip and all are fabulous and simple to make. Hospitality is really a gift of the spirit and you are indeed gifted! Thank you so much. May God bless you exceedingly abundantly! Ephesians 4:20
OH. MY.WORD!!! This looks so good. Guess I'll have to make it, huh???? ( :
Yum! Yum! Yum! This looks so tasty. Mmmm.
Thanks for sharing!
Hi There:)
I left a comment earlier, but it didn't show…maybe I am comment challenged…LOL.
Anyway, your soup looks very good:) Especially with all the toppings:)
Julieann
This is already on my menuplan for next week! Haven't had potato soup for a long time and this recipe sounds delicious (and I don't even have to convert any measurements :-))) lol).
Thank you so much for all of your heartfelt words ladies! So happy you are joining me in making meals for your families! Jennifer- I would substitute milk for chicken stock for your hubby's allergy. Love to you! Janelle
this was awesome soup!!!! Everyone should try this….husband stamp of approval for sure!
Love you hun.
LOL, thank you Honey 🙂 Love you too, Me
Made this soup & the Strawberry Spinach Salad for lunch today – yummy!! Sending leftover bowls of soup & salad to my parents & mother-in-law for supper tonight. Thanks for the wonderful recipes!
Tonya..sounds delicious! They will love it!!! So glad you liked the recipes!
I made this for dinner tonight! My family loved it!!!! I just found your site……and I love the pictures…..and simple directions……( ie. telling me it would be about 5 minutes to saute the veggies)……….
A week ago I followed your picture directions and made Carmel apples with my girls and nephew.
I really love your blog……..thank you for tasty recipes and simple directions. You are a gift from The Lord!
I can’t wait to try this recipe! Its on the meal plan this month.
It is so good- I need to make it soon!
Sounds delicious!!! I just recently found your site and I LOVE IT!!! I made your chicken enchiladas last night and they were amazing:) I am telling all my family and friends about your wonderful website!! Keep up the good work:)
Can you share how many servings this recipe will make?
4-6 servings 🙂
This recipe is fabulous! I do thicken mine a bit differently (I use the chicken broth as the base to cook my potatoes in, but then I make a thickener by taking melted butter in my saute skillet, adding 3 Tbsp. of flour, and then adding milk or broth a little at a time until I have the desired consistency. Then, I add it to my potatoes, broth, and veggies and keep doing this until it looks right to me. :)), but I ALWAYS use your recipe as my base now. 🙂 This is truly delicious! And a good dicer goes a long way in making the cutting of the veggies and potatoes quick and easy.
Thanks so much Amanda!!!!!
Time Warp Wife shared this today on her Blog, Oh it looks so good, thank you for a wonderful recipe on these cold and snowy days here in NY.
Linda
This one is on the menu plan this week.
Excellent soup. Used half n half instead of milk…very rich and wonderful.