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Baked Potato Soup


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Baked Potato Soup


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Baked Potato Soup

Add any of your favorite potato toppings and enjoy this baked potato in soup form!


  • Ready Time : 0 min


8 Servings


  • 3-4 medium baking potatoes, skin on, well washed (2 pounds)
  • 1 small shallot, peeled and diced very finely
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 4 cups vegetable stock
  • 2 cups half-and-half
  • ¾ cup 2% milk
  • 2 tablespoons all-purpose flour
  • 4 ounce grated cheddar cheese
  • 3 tablespoons light sour cream
  • 3-4 large green onions, thinly sliced (scallions)


Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350°f oven. Set aside until cool enough to handle. Cut the potatoes into 1-inch cubes.

Sauté the shallot, salt and pepper in olive oil for 5 to 8 minutes over medium heat. Add the stock, cover and bring to a boil. Reduce the heat and simmer, covered, on medium-low for 10 minutes. Add the baked potatoes and simmer for another 10 minutes.

In a bowl, whisk together the half-and-half, milk and flour. Add this mixture to the soup, stirring as you pour it in. Bring soup back to a boil and allow to simmer for 3 to 4 minutes.

Garnish each bowl of soup with grated cheddar cheese, sour cream and sliced green onion, or any other potato toppings that you enjoy.


About Pam Reiss


Pam co-owns Desserts Plus, a kosher catering company and food store in Winnipeg, Canada. She is the author of Soup a Kosher Collection and Passover a Kosher Collection. The second edition of Soup has just been released with new recipes and color photos. Find out more about Pam and her books at www.pamelareiss.com




One Response to Baked Potato Soup

  1. We added a little liquid smoke and served some of our non-Jewish friends. They did not believe that there wasn’t bacon in it. There wasn’t any left.

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