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Baked Potato Soup

Course Soup


  • 6 cups Mashed Potato
  • cups White Onion Diced small, for sauté
  • ½ cup Green Onion Diced small, for garnish
  • ½ cup Bacon Baked at 350°, for garnish. KEEP FAT.
  • cups Cream 40% fat
  • ½ cup Chicken Stock
  • 1 tsp Granulated Onion
  • 1 tsp White Pepper
  • 1 tsp Celery Salt
  • Salt & Pepper taste 1/2 tsp kosher salt, 4 turns Ground Pepper


  • For Potatoes: Lightly mash Yukon gold potatoes (with peel), with butter until chunky. Use wooden spoon.
  • Cook Bacon on a pan covered in parchment paper in the oven at 350° until crispy.
  • When done, wrap in paper and set it on a plate to degrease. Once most of grease has been soaked up by paper, dice roughly.
  • Add half cup Bacon fat to large pan, sauté white onions.
  • In a separate pan, add cream & chicken stock, and bring to simmer. Add potatoes to each pan, again making sure not to mash excessively.
  • Combine pans and bring to a rolling boil.
  • Garnish with parmesan, Bacon bits, and green onion cheddar & sour cream IF DESIRED.