Baked Potato SoupSubmitted by: AETERNE
3 pounds all-purpose potatoes, peeled and cut into large pieces
1 tablespoon stick butter or margarine
1 1/2 cups finely chopped onions
3 tablespoons minced garlic
1 (14 1/2 ounce) can chicken broth
2 cups milk (or to desired consistency)
1 teaspoon salt
1 teaspoon pepper
1 cup shredded Cheddar cheese, divided
1 cup chopped scallions, divided
Meanwhile, melt butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.
Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle with cheddar and scallions to serve.
Number of Servings: 8
Recipe submitted by SparkPeople user GYPZYE.
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This was really good. I will def. make again. I subbed some of the milk for ff half and half and I threw carrots sliced up with the potatos when they cooked for some color and flavor. Next time, I'll leave a few more pieces of potato and mush up fewer, just because that's what my family likes. - 11/5/09
This is great and easy to make! I did add a little to your recipe. I used red potatos (all I had) then I made a white sauce and melted cheddar cheese in the soup and added real bacon pieces. The I added this to your recipe! Shall we call it SMOTHERED AND COVERED BAKED TATOR SOUP!! :) Thank you! - 1/25/08