Baked Potato Soup

A recipe for baked potato soup that’s even better than the stuff you can get at Panera Bread.

Yields: 1 crock of soup

Preparation time: 35 min

Cooking time: 6-8 hours

Ingredients

  • 2 large chopped onions
  • 3 Tbsp butter
  • 2 Tbs all-purpose flour
  • 2 cups water divided
  • 4 cups chicken broth
  • 2 medium potatoes, peeled and diced
  • 1½ cups mashed potato flakes
  • ½ lb sliced bacon, cooked and crumbled
  • ¾ tsp pepper
  • ½ tsp salt
  • ½ tsp dried basil
  • 1⁄8 tsp dried thyme
  • 1 cup half-and-half cream
  • ½ cup shredded cheddar cheese
  • 2 green onions sliced (optional)

Directions

  • In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup of water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5 qt. slow cooker.
  • Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover and cook on low for 6-8 hours or until potatoes are tender.
  • After cooking for 6-8 hours, stir in cream; heat through.
  • Garnish with cheese and (optionally) green onion.