Got to Be NC
Recipe by: Lisa Prince

Baked Potato Soup

To cut back on the calories of this rich soup; use 1% milk instead of whole, only add 1 cup heavy cream and sauté the onion in less butter or use olive oil.

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 1 hour
Meal Type: Entree
NC Ingredients: Potatoes, Dairy

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Ingredients

2
cups russet potatoes, diced but unpeeled
1/4
lb. butter
2
cups yellow onion, finely diced
1/2
cup flour
1
quart warm water
1/4
cup chicken bouillon (we used 1 tsp. bouillon base – Better Than Bouillon Chicken Base)
1
cup potato flakes
2
cups heavy cream
2
cups milk
1/2
teaspoon Texas Pete (optional)
Salt, pepper, garlic powder and dried basil to taste –season to taste (we used 1 tsp. each) Optional Garnish: chives, shredded cheddar and crumbled bacon

Directions

Sauté onions in melted butter for 10 minutes in a large pot.  Add flour to onions and butter and cook for 4 to 5 minutes, stirring until flour is absorbed.

Cover potatoes with water, bring to a boil and simmer for 20 minutes.

In another bowl, combine water, chicken bouillon, potato flakes and seasonings.  Stir until thoroughly mixed and no lumps remain.  Add to onion mixture, one pint at a time. Add milk and cream, stirring until smooth and lightly thickened.  Reduce heat and simmer for 15 minutes.

Combine the potatoes with the soup and garnish if desired with diced chives, shredded cheddar cheese and crumpled bacon.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.