This chunky baked potato soup is easy to make and tastes like the restaurant favorite that you love! To make it even better, you can top it with bacon and cheddar cheese.
2 large potatoes
2 tablespoons butter
1 cup white onion, diced
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1/2 teaspoon basil
A pinch thyme
1 cup half and half
Salt and pepper to taste
Shredded cheddar cheese
Cooked, crumbled, crispy bacon
Step 1: First bake the potatoes in your oven at 400°F (or 204°C) until done. Then let them cool.
Step 2: While the potatoes are cooling, start melting butter in a large saucepan or pot then sauté the onions until they are light brown (also known as caramelized). Add flour to the onions and stir to make a roux.
Step 3: To the large saucepan or pot, add water, stock, cornstarch, instant mashed potatoes, and spices and bring to a boil. Once boiling, lower heat and let simmer for five minutes.
Step 4: Once cooled off, cut the baked potatoes in half lengthwise and using a large spoon scoop out the insides. Discard skin (or use them to make cheesy potato skins :).
Step 5: Chop the baked potato into chunks that are about 1/2-inch in size.
Step 6: Throw the chopped baked potato into the saucepan or pot and also add the half-and-half. Turn up the heat to bring the soup back to boiling, then reduce heat and let simmer for 15 minutes or until thick.
Step 7: Once cool enough to eat, fill up some bowls and add the toppings! You can add crumbled, crispy bacon, shredded cheddar cheese and/or chopped green onion.
Servings 6 Preparation time 30mins Cooking time 90mins
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Cuisine: Soup