February 10, 2010 at 11:14 am

This delicious baked potato soup is the perfect meal on a cold rainy day, it pairs well with a hot French loaf and soft butter!


Serves: 6+

1/2 lb. chopped bacon
2 peeled potatoes, diced
3 tbsp butter
2 cup chopped white onion
2 tbsp all purpose flour
4 cups chicken stock
1 cup half-n-half
1 cup water
1.5 cups instant mashed potato flakes
1 tsp salt & pepper
2 tsp Italian seasoning


1.  Boil diced potatoes until tender, [about 15-20 minutes] drain and set side.

2. Brown bacon in large soup pot until crispy, set aside and discard bacon fat.

3. Melt butter in the same soup pot then add chopped white onion and flour. This mixture will create a roux; keep the mixture moving under low heat until the flour is cooked [it will turn a light brown color and smell nutty].

4.  Add drained potatoes, chicken stock and water to roux; stir until combined. Now stir in half-n-half, potato flakes, italian seasoning , salt + pepper and bacon.  Stir some more – it should be fairly thick. Simmer over low heat for 3-4 hours. *soup can be transferred to crock pot at this point – cook on low for 6 hours or on high for 3 hours *

5. Garnish with green onions + cheddar cheese, don’t forget the bread & butter!!!

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