Baked potato soup is another restaurant inspired soup that I keep in my wintertime menu rotation.
The recipe that was given to me by one of the restaurant owners is long gone. After making it so many times, I just throw things together in a pan and serve it up.
He swore that his secret ingredient was ham soup base. This can usually be found in the Latin section of local grocery stores. Apparently, Wally World no longer carries this product. I prefer to use Goya brand, since it comes in perfect sized little packets, but I have been known to grab a jar of it in the regular soup aisle if the packets aren’t available.
I suppose this is called baked potato soup just because of the toppings added at the end. There are no baked potatoes in it. I have used baking and red potatoes in it before, it seems to me that using baking potatoes produces a thicker soup and requires a bit more of your dairy product.
I prefer to use fat free half & half, not because it has less calories but because it seems to hold together better for me with no separation. With that being said, I have used regular half and half, all of the cow milk version from skim to 4%, and even used heavy whipping cream.
I have not used evaporated milk or reconstituted powdered milk, but based on my experience with this soup I am certain they would also work.
I serve mine with bacon, green onions, and cheddar cheese. I don’t serve sour cream with mine as a matter of personal preference, but feel free to add some to yours if you like it.Print
Baked Potato Soup
Easy to make Creamy Baked Potato Soup with ham base as the secret ingredient that elevates this soup’s flavor to a different dimension.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 12 Servings
- Category: Soup
- Method: Simmering
- 2 tablespoons butter
- 4 stalks celery, small dice
- 1/2 large or 1 small onion, small dice
- 4 cups chicken broth
- 1 to 2 packets ham soup base or equivalent amount of bulk ham base
- 6 large baking potatoes or 12 large red potatoes, large dice, about 12 cups
- 4 cups water, more may be needed
- 2 cups fat free half and half, or other dairy milk product
- Bacon, cooked and crumbled, as desired
- Shredded cheddar cheese, as desired
- Green Onions, thinly sliced, as desired
- Heat butter in large soup pot or Dutch oven over medium heat, until melted.
- Add onions and celery and cooked just until tender.
- Add chicken broth and ham base.
- Simmer for at least 30 minutes and up to 4 hours. If you choose a longer simmer time, add water as needed to keep pan from getting dry.
- Add potatoes and enough water to cover potatoes.
- Increase heat to high and heat until liquid boils.
- Reduce heat to medium low and simmer until potatoes are tender. 30 to 90 minutes.
- Reduce heat to low.
- Add half and half or other dairy milk product.
- Taste the broth, if it is too salty, add water or more half and half.
- Continue heating over low heat until hot.
- Serve with bacon crumbles, thinly sliced green onions, and cheddar cheese if desired.
- Serving Size: About 1/2 cup
- Calories: 147
- Sugar: 3.1 g
- Sodium: 320 mg
- Fat: 2.8 g
- Saturated Fat: 1.5 g
- Carbohydrates: 26.1 g
- Fiber: 3.8 g
- Protein: 4.7 g
- Cholesterol: 6 mg
Other Soup Recipes to Try: