Loaded Baked Potato Soup
Servings 6 -8 servings
Calories
Ingredients
- 4-6 large potatoes baked and cooled
- 4 Tbsp butter
- ½ cup diced onion
- ¼ cup diced celery
- ¼ cup flour
- 4 cups chicken broth
- 2 cups water
- 1 tsp salt
- ½ tsp basil
- ½ tsp thyme
- ¼ tsp pepper
- 1 4 oz pkg instant mashed potatoes, prepared according to pkg directions or 2 cups leftover mashed potatoes
- 1 cup half and half
- 1 12 oz can evaporated milk
- Toppings - shredded cheese bacon bits, and green onion
Instructions
- Peel the baked potatoes and cut into 1 inch pieces.
- In a large stock potatoes, melt butter. Saute onion and celery in butter until tender. Add in flour and cook for a minute or 2 until golden.
- Slowly add in chicken broth and water. Cook until begins to thicken. Add salt, basil, thyme, and pepper. Stir to combine.
- Add in the prepared mashed potatoes. Stir to combine. Add the baked potato pieces to the soup along with the half and half and evaporated milk.
- To serve, top with cheese, bacon bits and green onion.