Rich and creamy, you’ll love this homemade chunky baked potato soup based on a popular restaurant recipe! Did we mention the cheddar and bacon toppings? Yum!
Servings 6 | Preparation time 30mins | Cooking time 90mins
INGREDIENTS
Soup:
2 medium potatoes
3 tablespoons butter
1 cup white onion, diced
2 tablespoons flour
4 cups chicken stock
2 cups of water
¼ cup cornstarch
1 ½ cups instant mashed potatoes
1 teaspoon salt
¾ teaspoon pepper
½ teaspoon basil
⅛ teaspoon thyme
1 cup half and half
Garnish:
½ cup cheddar cheese, shredded, divided
¼ cup cooked bacon, crumbled, divided
2 green onions, green part only, chopped, divided
PREPARATION
Preheat oven to 400°F and bake the potatoes for 1 hour or until done. Remove potatoes from oven to cool.
As potatoes cool, prepare soup by melting butter in a large saucepan and sauté onion until light brown. Add the flour to the onions and stir to make a roux.
Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer 5 minutes.
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about ½-inch in size.
Add chopped baked potato and half-and-half to the saucepan. Bring soup back to a boil, then reduce heat and simmer for 15 minutes or until thick.
Spoon about 1 ½ cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon, and a teaspoon or so of chopped green onion. Repeat for remaining servings.
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