Loaded Baked Potato Soup

By NicoleP

Copycat of Chilis Recipe

Ingredients

• Soup:
• 2 medium potatoes
• 3 tbsp butter
• 1 cup white onion, diced
• 2 tbsp flour
• 4 cups chicken stock
• 2 cups water
• 1/4 cup cornstarch
• 1 1/2 cup instant mashed potatoes
• 1 tsp salt
• 3/4 tsp pepper
• 1/2 tsp basil
• 1/8 tsp thyme
• 1 cup half and half
• Garnish:
• 1/2 cup cheddar cheese, shredded, divided
• 1/4 cup cooked bacon, crumbled, divided
• 2 green onions, green part only, chopped, divided

Details

Servings 6

Preparation

Step 1

Preheat oven to 400°F and bake the potatoes for 1 hour or until done. Remove potatoes from oven to cool.

As potatoes cool, prepare soup by melting butter in a large saucepan, and saute the onion until light brown. Add the flour to the onions and stir to make a roux.

Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil. Reduce heat and simmer 5 minutes.

Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2" in size.

Add chopped baked potato and half and half to the saucepan. Bring soup back to a boil, then reduce heat and simmer for 15 minutes or until thick.

Spoon about 1 1/2 cups of soup into a bowl and top with about a tbsp of shredded cheddar cheese, a half tbsp crumbled bacon and a tsp of chopped green onion. Repeat for remaining servings. Refrigerate any leftovers.