Taste Buds' october Recipe of the Month


Baked Potato Soup


  • 3 cups chicken stock
  • 1 pint heavy cream
  • 1 pint whole milk
  • 6 potatoes, baked/cooled/diced (best if prepared 1 day ahead)
  • ½ stick butter
  • ¼ to ½ cup flour
  • 10 slices American cheese
  • 8 oz. shredded cheddar cheese
  • 8 strips bacon (browned and chopped)
  • 2 tbsp. chives



Bring chicken stock to boil over medium heat. Add cream and milk. Whisk in cheeses until smooth. 

In a small pan, melt butter, add flour and stir until smooth. Add mixture from the pan slowly to the soup, whisking constantly. Add potatoes, diced bacon, and chives. Simmer for a few minutes and enjoy!

Topping suggestions: sour cream, shredded cheese, bacon, chives, onions


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