ultimate baked potato soup

Name: Ultimate Baked Potato Soup
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 3 pound(s) baking potatoes, scrubbed and pierced in several places (about 4 potatoes); 1 tablespoon(s) butter; 1 1/2 cup(s) finely chopped onions; 2 tablespoon(s) minced garlic; 1 can(s) (14 1/2 ounce) chicken broth; 3 cup(s) milk; 1 teaspoon(s) salt; 1/4 teaspoon(s) pepper; TOPPINGS:; - shredded cheddar cheese; - crumbled, cooked bacon; - chopped green onion

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Very flavorful. Great soup when it's chilly outside.

(1 rating)

yield 8 (1 cup) Servings

prep time 20 Min

cook time 1 Hr 30 Min

method Bake

Ingredients For ultimate baked potato soup

3 lb

baking potatoes, scrubbed and pierced in several places (about 4 potatoes)
1 Tbsp

butter
1 1/2 c

finely chopped onions
2 Tbsp

minced garlic
1 can

(14 1/2 ounce) chicken broth
3 c

milk
1 tsp

salt
1/4 tsp

pepper
TOPPINGS:
shredded cheddar cheese
crumbled, cooked bacon
chopped green onion

How To Make ultimate baked potato soup

1
Bake potatoes at 400 degrees F. for 1 hour or until tender when pierced. Peel when cool enough to handle.

2
Melt butter in dutch oven over medium low heat. Stir in onions and garlic, cover and cook 10 minutes just until tender. Add two of the peeled potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.
3
Cut remaining potatoes into small cubes. Add to soup and stir gently until heated through. Sprinkle each serving with the toppings of shredded cheddar cheese, cooked and crumbled bacon and green onions.
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