Recipe: Baked Potato Soup

Because it’s cold outside

Because it’s been super rainy.

Because Daylight Savings means it now gets dark at 5:00.

I am in the mood to make homemade soup. I love making soup. It always makes the whole house smell yummy.

Baked Potato Soup is one of the easiest soups to make and I usually have everything on hand to make it. I love recipes that don’t require an extra trip to the store.


Baked Potato Soup


5 tablespoons. butter
1/3 cup all-purpose flour (about 3 oz.)
4 cups milk
2 teaspoons fresh parsley (I usually have some of those Dorot frozen cubes of fresh herbs – I used two cubes)
1 clove garlic, minced
4 baking potatoes (I often cheat and use Ore-Ida frozen cut Russet Potatoes)
1 teaspoons salt
1/2 tsp. freshly ground black pepper
sour cream
chopped green onions
shredded cheddar cheese
bacon slices, cooked and crumbled


In a large pot, boil potatoes until they are soft. Drain, and set aside.

In the same pot, melt butter over medium heat. Whisk in flour and stir until lightly browned.

Slowly whisk in milk. Add in minced garlic. Stirring constantly, bring to a slow boil and cook until slightly thickened.

Once thickened, add potatoes back in and add salt, pepper, and parsley.

Reduce heat and let simmer until ready to serve.

Serve and garnish with sour cream, green onions, cheddar cheese, and bacon crumbles.

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