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Bowl of Baked Potato Soup
Linda

Farmhouse Baked Potato Soup

5 from 2 votes
Baked Potato Soup for family and company
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Prep Time 1 hour 30 minutes
Cook Time 2 hours 30 minutes
Total Time 4 hours
Servings: 8 -10 servings
Course: American Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 6-8 large baked potatoes
  • 1 stick butter
  • 1 pint heavy whipping cream
  • 8 oz sour cream
  • salt pepper
  • 2 cups milk
  • 2 cups chicken broth
  • 1 med onion finely chopped
  • 4 slices of bacon
  • 1 cup cheddar cheese
  • 2-3 Tbsp fresh chives

Method
 

  1. Bake the potatoes.
  2. Sauté onions in butter.
  3. Scoop out baked potatoes from skins.
  4. Reserve skins to freeze for afternoon snack.
  5. Crock Pot Method will take longer to cook.
  6. Toss sautéed onions with all the butter and scooped out potatoes into crock pot.
  7. Warm whipping cream, milk, and chicken broth in microwave;
  8. Pour in crock pot to taste.
  9. Smash and stir together.
  10. Cook several hours until blended and throughly heated.
  11. Adjust liquids as needed for desired consistency.
  12. Stove Top Method
  13. Use a heavy bottomed pot to prevent scorching.
  14. Add sautéed onions with all the butter.
  15. Add liquids then potatoes.
  16. Cook on medium to low heat depending on pot’s properties.
  17. Omit the preheating of liquids.
  18. Heat slowly and stir frequently to prevent scorching.
  19. Stir well to break up potato pieces.
  20. Simmer on low until well blended.
  21. Garnishes
  22. Cook 4 pieces of bacon until crisp.
  23. Drain.
  24. Break into small pieces.
  25. Cut chives into pieces.
  26. Shred or finely chop cheddar cheese.