Hearty Baked Potato Soup
Prep time
Cook time
Total time
Serves: 4-5 people
  • 3 large russet potatoes, cleaned, skins pierced 3-4 times with a fork
  • 2 slices of good bacon, cut into ½ pieces
  • 1½ T unsalted butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • ¼ c flour
  • 2 c chicken broth or stock
  • 12 oz fat-free evaporated milk
  • 2 t seasoning salt
  • ½ c cooked ham, chopped (optional)
  • 4 green onions, chopped
  1. Microwave the potatoes until cooked through (mine took about 12-14 minutes).
  2. Set the potatoes aside to cool. Meanwhile, in a large soup pot cook the bacon over medium heat until crispy. Remove bacon to a paper towel to drain.
  3. Add butter & onion to the same pot. Cook until the onion is transparent, about 5 minutes.
  4. Add the garlic & cook until just fragrant (no more than a minute or two).
  5. Add the flour & stir for 1 minute, do not allow the roux to brown. Work quickly!
  6. Slowly add the evaporated milk & broth while stirring. Mash up one of the potatoes, skin still on. Add it to the soup.
  7. Bring the soup to a gentle boil, stirring occasionally. Add the seasoning salt. Dice the remaining two potatoes, skin and all. Add the diced potatoes, ham & bacon to the soup. Heat through. Serve with green onions on top.
Adapted From
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2008/05/28/hearty-baked-potato-soup/