This Baked Potato Soup is not only a delicious recipe, but also one of the creamiest hearty soups we have. Loaded with slices of baked potatoes and garnished with green onions, bacon and cheese, each spoonful is a delight.


  • 4 large baking potatoes, baked
  • 2 sticks of butter
  • 1 onion diced
  • 3/4 cup all purpose flour
  • 48 ounces chicken broth, homemade or store bought
  • 2 cups water
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon sugar
  • 1 1/2 cup heavy cream


  1. Bake potatoes until tender. Cool, peel and chop into small pieces. Set aside.
  2. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
  3. Add the onion and cook until softened.
  4. Add the flour and stir while it cooks for about 3 minutes.
  5. Slowly add the chicken broth, water, salt, pepper, basil and sugar.
  6. Bring to a boil, stirring often with a wire whisk.
  7. Gradually add the heavy cream until you’ve reached the proper consistency.
  8. Add the potatoes to the soup.
  9. Simmer for approximately 5 minutes to bring the potatoes to temperature.
  10. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.


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