Baked Potato Soup

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.




Baked Potato Soup


Submitted by:

Stacey D-J



Preparation time:

45 minutes


1 ½ pounds potatoes, baked

4 tablespoons butter

2 cups yellow onion, diced

1/3 cup flour

5 cups water

¼ cup chicken base or bouillon

1 cup instant potato flakes (optional)

¾ teaspoon basil, dried

½ teaspoon Tabasco sauce

1 cup half and half

1 cup milk

salt and pepper

optional garnish: 3 strips bacon (cooked crisp), sliced scallions, shredded cheddar cheese


Wash, dry, and prick potatoes; bake at 400 degrees until done (or bake in microwave). Allow to cool completely. Remove skin and cut into ½ inch cubes. Melt butter; add onions and sauté until transparent. Add flour, stirring well, 4-5 minutes or until incorporated. In a separate container, combine, water, chicken base, potato flakes, and seasonings. Add slowly to onion mixture, stirring constantly. Increase heat to medium, continue cooking until begins to simmer. Add milk and cream; simmer 15 minutes. Add potatoes; stir to combine. If desired, top with cheddar cheese, scallions, and crumbled bacon.


This is very much like Houlihan’s baked potato soup. I cut the butter to 2 tbs. and use fat-free half and half to decrease fat and calories by more than half.