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Baked Potato Soup


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Rate this recipe 4.5/5 (2 Votes)


  • 5 medium Russet potatoes
  • 3 C. whole milk
  • 1/2 C.half and half
  • 1/2 C. sour cream
  • 1 C. shredded N.Y.cheddar cheese
  • 1 1/2 tsp. chives
  • 1/2 tsp. salt or to taste
  • 1/4 tsp. fresh ground pepper or more to taste
  • 2 1/2 Tbs butter
  • 1/4 tsp. celery and salt
  • 1 green onion diced
  • 5 strips of *Drier's* bacon diced and fried crispy-drain
  • 1 1/4 tsp. fennel seeds


Servings 6


Step 1

Wash and rub potatoes with butter and bake at 350 for 1 hour or until done. Remove from oven and cool slightly. When the potatoes have cooled enough to touch, peel the potatoes. While potatoes are cooling, add fennel seeds to milk and half and half, and scald the milk. Scalding will keep the mixture from seperating. Let milk cool slightly with fennel seeds in mix
Cut 4 potatoes in half and spoon out cooked potato and place in a food processor. Potatoes should measure out to 1 1/2 - 2 cups cooked potato. Dice the 5th potato and set aside. Save the potato skins for baked potato skins later. To the cooked potato add sour cream, chives, salt, pepper, celery salt and 1/2 cup plus 1 Tbs. shredded cheddar cheese. Strain the fennel seeds from warm milk and discard seeds, pour milk mixture into food processor and processes 1 1/2 - 2 minutes until smooth. Place mixture into a sauce pan add butter and diced potato stir frequently and simmer on very low setting for about 15 - 20 minutes.
When ready to serve ladle into individual bowls and garnish with cheddar cheese, bacon, and green diced onion.


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