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Easy Baked Potato Soup


Rate this recipe 4/5 (2 Votes)


  • 1/4 cup butter
  • 1/4 cup chopped onion
  • 1/4 cup flour
  • 1 can chicken broth
  • 1- 12 oz can evaporated milk
  • 2 or 3 baked potatoes


Level of difficulty Average
Cost Average budget


Step 1

Melt butter in large saucepan. Saute onion. Stir in the flour and slowly add broth and evaporated milk.

Step 2

Scoop pulp from 1 potato and mash. Add the broth mixture and bring to a boil.

Step 3

Dice remaining potatoes and add. Heat through.


Serve with crumbled bacon on top. Could also cook with bacon inside soup or add ham or corn.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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Potatoe Soup Loaded Baked Potato Soup