Baked Potato Soup

Servings: 8

Prep Time: 60 minutes 


  • 2.5lbs Diced Red Potatoes
  • 2T Butter
  • ¼c  Flour
  • 2T Bacon Grease
  • 1 Medium Finely Diced Onions
  • 1 Stalk Celery
  • 2 Carrots
  • ½ Gallon Chicken Stock
  • 2 T Chicken Base
  • 1 T Salt
  • 1 T Pepper
  • 8 C Heavy Cream
  • Cooked Bacon, Shredded Cheese, and Scallions for Garnish


  1. Parcook the potatoes in a pot of salted water. Potatoes should not be completely cooked; they will cook in the soup.
  2. Melt butter and bacon grease in a large soup pot. 
  3. Add in diced onions, carrots, and celery. 
  4. Cook until the veggies are soft. 
  5. Stir in flour and cook on low to medium heat for approximately 5 minutes, stirring occasionally. 
  6. Add salt and pepper, chicken base, heavy cream and stock. 
  7. Add in par cooked potatoes and bring to a boil on medium low heat until soup has thickened. Stir occasionally.
  8. Garnish with cooked bacon, shredded cheese, and scallions.

Go Rogue by adding fresh vegetables and more cheese.

Check out the published recipe in the Branson Globe.