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Recipe: Baked Potato Soup IV

This is a hearty potato soup that tastes like a creamy baked potato. I invented it to please a picky vegetarian daughter who pronounced it delicious. Garnish with chives, shredded cheese or dried dill. Serve with a bread (flour tortillas, pita bread, sourdough or cornbread) and a salad or fruit.

Baked Potato Soup IV Ingredients

  • 4 large potatoes, peeled and diced

  • 8 cups water

  • 1 (12 fluid ounce) can evaporated milk

  • 16 ounces heavy cream

  • cup sour cream

  • 3 tablespoons butter

  • teaspoon onion salt

  • teaspoon garlic powder

  • salt to taste

  • freshly ground pepper, to taste

How to Make Baked Potato Soup IV

  1. Place the potatoes and water in a large saucepan. Bring to a boil. Reduce heat and simmer 1 hour, or until potatoes are very soft.

  2. Mix the evaporated milk, heavy cream, sour cream, butter, onion salt, garlic powder, salt and pepper with the potatoes. Simmer 2 hours, stirring occasionally, until liquid has reduced by 1/3.

  3. Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash with a potato masher. Return to mixture. Garnish and serve.

Baked Potato Soup IV Nutritions

  • Calories: 628 calories

  • Carbohydrate: 52.5 g

  • Cholesterol: 145.7 mg

  • Fat: 42.8 g

  • Fiber: 5.4 g

  • Protein: 11.5 g

  • SaturatedFat: 26.5 g

  • ServingSize:

  • Sodium: 312.5 mg

  • Sugar: 8.4 g

  • TransFat:

  • UnsaturatedFat:

Baked Potato Soup IV Reviews

  • I was very pleased with this recipe. Nice and simple. I left the potatoes a little lumpy when smashing because I didnt want a totally smooth soup.

  • Would be much better with corn (ham too if non-vegetarian route)

  • This was a very delicious & fulfilling soup All 3 of my children LOVED it.

  • I thought this recipe was sort of bland, but made a good starting base. I added some fresh sliced mushrooms, carrots for flavor and color, and some crumbled bacon. The potatoes should be at least halved before cooking. I also added about a tablespoon of dried dill, and a few sprinkles of cinnamon. It was very good, thick and filling, but I dont think I would make this version again.

  • I also have a teenage vegetarian as well as a meat-eating family. this soup satified everyone. we loved it

  • It was too bland for me. Ended up adding broccoli and cayenne, it helped a little.

  • I made this in the crockpot because I knew I wouldnt have to cook once my extended family arrived one evening. They loved it. I left out the sour cream and chives, but it was delicious. Thanks

  • I find this a great base for a hearty meal. We add just about anything you would add to a baked potato to the soup.

  • Although the recipe was pretty easy, we found it rather bland. I added parsley, shredded cheese, more garlic powder, and about 6 strips of crumbled bacon. It was do-able with that. I wont fix this particular recipe again. Sorry.

  • It was very watery. I feel the cooking techniques are not quite right for this type of recipe. I would not make again.

  • BAM that was sommmmmmme good wonderful combo I added 1 cup of sun tomato and herb feta cheese and mixed it in super super.

  • Pleased my large bunch Yummy

  • BRAVO A recipe without flour or cornstarch for thickening - heavens to Betsy use those taters own beautiful starch.

  • We enjoyed this and I will make it again. I did make a few changes as I didnt have quiet as long as the recipe takes to make. I boiled the potatoes in the 8 cups of water, then I reserved 4-5 cups of the potato liquid to add back later if needed. I only used 8oz heavy whipping cream, sauted some onions in 1 tbsp butter, added 1 tsp parsley flakes and adjusted the seasonings to taste. I let it simmer for about an hour between 2-3 heat setting. We like our potato soup thicker, so at the end I added back a little of the reserved liquid.

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