Baked Potato Soup


  • 1 (5-pound bag) Yukon Gold potatoes
  • 1 large container chicken broth
  • salt and pepper


  • grated cheddar cheese
  • sliced green onions
  • chopped bacon
  • sour cream


  1. Bake your potatoes and let them cool. Scoop out the flesh.
  2. I use my immersion blender for this, but until I got that, I used a regular blender and pureed it in batches. Add the potato to a pot and add some chicken stock.
  3. Add enough chicken stock to get the consistency of a thick soup. Add salt and pepper. It will take a lot of seasoning so add slowly and taste frequently. Heat over low to medium heat until hot and serve.
  4. Top the soup as you would a baked potato.


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