Lainy's Hearty Baked Potato Soup

Lainy's Hearty Baked Potato Soup


(2 votes) 4 2

A hearty, filling, creamy soup with a flavor and texture that will leave you satisfied.

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  • 4 med. baking potatoes, baked or microwaved
  • 1/2 C. (1 stick) butter or margarine
  • 1 Tbs. olive oil
  • 1 medium finely chopped white onion
  • 1 bunch green onion or scallions, finely chopped
  • 1/2 C. all-purpose flour
  • 2 14.5-fl.-oz. cans Swanson's Vegetarian Vegetable Broth
  • 3 1/4 C. half and half
  • Cooked and crumbled bacon (optional)
  • Shredded cheddar cheese (optional)
  • fresh chives
  • cracked black pepper (to taste)
  • kosher salt or sea salt (to taste)

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Melt butter in large saucepan over medium heat. Add olive oil, white onion and the green onion or scallions; cook, stirring occasionally, for 1-2 minutes or until tender. Stir in flour and cook for several minutes. Gradually stir in broth and half and half. Scoop potato pulp from 2 of the potatoes and mash. Add pulp to broth mixture and cook over medium heat, stirring occasionally until mixture comes just to a boil. Dice remaining potatoes and add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and snipped chives, if desired.

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