Baked Potato Soup has always been one of my favorite meals at large family gatherings.
My grandma found the recipe in our local Hy-Vee cook-book, and made a few slight modifications. I was lucky enough to get the recipe from her and thought that the rest of the world should know about it too! This recipe is truly very easy to pull together. Peeling & chopping the potatoes can be a little time consuming of course, but it’s totally worth it, I promise!
Baked Potato Soup
2016-12-03 20:09:25
Yields 10
Prep Time
25 min
Cook Time
45 min
Nutrition Facts
Serving Size
453g
Yields
10
Amount Per Serving
Calories 833
Calories from Fat 603
% Daily Value *
Total Fat 69g
106%
Saturated Fat 42g
209%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 19g
Cholesterol 219mg
73%
Sodium 195mg
8%
Total Carbohydrates 48g
16%
Dietary Fiber 3g
12%
Sugars 5g
Protein 10g
Vitamin A
50%
Vitamin C
26%
Calcium
25%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Soup
- 10 medium potatoes {or 1 5lb bag}
- 4 cups heavy cream
- 4 cups sour cream
- 3 teaspoons instant chicken base
- 1 teaspoon black pepper
- 1 teaspoom salt
Thickening
- 1/2 cup butter
- 1/4 cup cornstarch
Toppings {optional}
- shredded Cheddar cheese
- crumbled bacon
- chopped green onions
- sour cream
Instructions
- Add to 6 quart pot with water and bring to a boil.
- Peel & chop all potatoes, then add to pot. Cook until potatoes easily mash with a fork when tested, then drain water.
- Add all "soup" ingredients and stir until heated through: make sure not to boil as this will curdle the cream!
- After soup is heated, add thickening mixture. Turn soup to low heat, stirring occasionally until ready to serve.
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