You can’t go wrong with a good baked potato soup.
More chill in the air means more cozy for us! Lean in to the fall season with this soup recipe. It’s a loaded baked potato and a soup in one! We love the mix of these two comfort foods.
Tiffany Alleman shares how to put it all together. She shares the family ties this recipe comes from, and some of the tastiest ways to top it all off.
Find more recipes from Tiffany on Instagram, @impressivelyeasycooking.
Loaded Baked Potato Soup
- 4-6 large potatoes
- 4 T butter
- 1/2 c diced onion
- 1/4 c flour
- 4 c chicken broth
- 2 c water
- 1 tsp salt
- 1/2 tsp basil
- 1/2 tsp thyme
- 1/4 tsp pepper
- one package of instant mashed potatoes
- 1 c half and half
- 1 can evaporated milk
Bake potatoes and set aside….they can be cooled from the fridge or cut when hot, they are just hard to handle when steaming hot!
In a large soup pan, saute butter with onion (you can also add 1/4 c celery to saute if you have it and like it). Once browning, add flour and stir together to make a roux. After it is mixed together, add chicken broth and water, or 6 c water and 2 T better than bouillon chicken seasoning. Then add salt, basil, thyme, and pepper.
While simmering, prepare one package of instant mashed potatoes per the package directions and add to the soup base. I have also used leftover homemade mashed potatoes and they are fabulous!
Cut the large baked potatoes in half and scoop out the potato from the skin and cube into large bite size chunks. Add all the baked potato pieces to the soup. Add half and half and evaporated milk. You can adjust seasoning and milk from here if you want/like more salt or pepper or a runnier consistency, and pat yourself on the back for making the best potato soup around! Top with cheese and bacon bits and any other potato topping of your choice! Enjoy!