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Homemade Baked Potato Soup

Baked Potato Soup


  • 3 large baking potatoes (baked)
  • 1/2 cup finely chopped celery
  • 3/4 cup finely chopped carrots
  • 3/4 cup finely chopped yellow onion
  • 3/4 cup finely chopped green onion
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 1 teaspoon seasoned salt
  • 1 teaspoon minced garlic
  • 4-6 slices of bacon
  • 2 tablespoons olive oil
  • 2 cups water
  • 2 teaspoons chicken-flavored stock base
  • 2-2/3 cups whipping cream (or half and half)
  • 3 cups grated Swiss cheese (or medium cheddar)
  • 1-1/2 tablespoons butter
  • 1/3 cup flour


  1. Peel potatoes, cut into 1/2 inch pieces - set aside

  2. In large bowl mix - celery, carrots, yellow onion, green onion, white pepper, black pepper, seasoned salt and garlic - set aside

  3. Put bacon in heavy bottomed saucepan or Dutch oven - cooking over med-high heat until browned

  4. Reduce heat to med-low and add in olive oil - when oil is hot add in veggie mixture

  5. Sauté veggie mixture until well done

  6. Add in potato pieces - cook until beginning to turn brown

  7. Add water, chicken base and cream (or half and half)

  8. Continue cooking over medium heat (stirring continuously) for 5 minutes then add in cheese, making sure it is well blended in

  9. In a separate sauce pan melt the butter and then whisk in the flour, cooking for 1-2 minutes to make a roux
  10. Add roux to soup and thoroughly blend in.

  11. Reduce heat and simmer for 30 minutes - stirring occasionally.

Dress this soup up with some extra chopped green onion tops, a little shredded cheddar cheese and a few extra bacon bits.

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