I need a Baked Potatoe Soup Recipe ?

I can not vouch for if this is tastey or not. I found this recipe at: mamashealth.com Baked Potato Soup Ingredients: 2 medium baking potatoes 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth 1 cup milk 3 slices Bacon, cooked, crumbled and divided 3/4 cup Shredded Cheddar Cheese, divided 2 Tbsp. sliced green onions, divided 1/4 cup Sour Cream Directions: PIERCE potatoes; microwave on HIGH 5 min., turning over after 2-1/2 min. Combine broth, milk and potatoes in large microwaveable bowl. Microwave on HIGH 6 minutes, stirring after 3 minutes. Slightly crush potatoes with a potato masher. RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup. SERVE topped with reserved bacon, cheese, onions and sour cream.

Baked Potato Soup INGREDIENTS * 3 bacon strips, diced * 1 small onion, chopped * 1 clove garlic, minced * 3 tablespoons all-purpose flour * 1 teaspoon salt * 1 teaspoon dried basil * 1/2 teaspoon pepper * 3 cups chicken broth * 2 large baked potatoes, peeled and cubed * 1 cup half-and-half cream * 1/2 teaspoon hot pepper sauce * Shredded Cheddar cheese * Minced fresh parsley DIRECTIONS 1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley. Restaurant-Quality Baked Potato Soup NGREDIENTS * 2 potatoes * 3 tablespoons margarine * 2 cups chopped white onion * 2 tablespoons all-purpose flour * 4 cups chicken stock * 2 cups water * 1/4 cup cornstarch * 1 1/2 cups instant mashed potato flakes * 1 teaspoon salt * 3/4 teaspoon ground black pepper * 1/2 teaspoon dried basil * 1/8 teaspoon dried thyme * 1 cup half-and-half * 1/2 cup shredded Cheddar cheese * 8 ounces bacon - cooked and crumbled * 2 green onions, chopped DIRECTIONS 1. Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool. 2. Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes. 3. Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

Now I'm going to have to go buy more potaoes! They all sound so good!

Mine is one I made up and a big hit. I cut up potatoes with the skins on real small, boil them add butter, add salt, and milk. Let it all cook down and you can add ham chunks and onions if you like. I have made this in so many different variations. I may add cheese, onions, garlic, ham, bacon, it is endless what you can add. It is unique because the peeling is still on.

Here is one of my favorites Baked Potato Soup 3 bacon strips, diced 1 small onion, chopped 1 garlic cloves, minced 3 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon dried basil 1/2 teaspoon pepper 3 cups chicken broth 2 large potatoes, baked, peeled and cubed (about 2 cups) 1 cup half-and-half cream 1/2 teaspoon hot pepper sauce Shredded cheddar cheese Minced fresh parsley In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley

I hope, Bronie, that you are still accepting recipes. Here is mine. Mind you I make a LOT, and freeze the leftovers. (my Father in law enjoys having soup as his birthday present!) 5 lb. bag of yukon gold potatoes (any will work, I just prefer the yukon gold) 2 onions, slices water 1 lb. bag of carrots 2 c. milk 1 stick of butter instant mashed potato flakes 10 slices of american cheese salt/pepper to taste peel and dice potatoes. Put in a large stew pot. Slice carrots and add. add the onions also. Cover the vegetables with water and cook until tender. Mash the veggies with potato masher, until you get texture you like. Add milk, butter, and cheese. Season as you like. Add the instant potato flakes to thicken soup to desired consistancy. We like it really thick, so we add a lot of flakes.

I just thin out dehydrated mashed potatoes. I always try to use milk instead of water, and add a bit of butter. don't forget to taste and season it because often they need more pepper and salt. You can top with anything you like on a baked potato. I usually do bacon bits and some green onions or onion salt, but it's really good with cheddar cheese mixed in. I also add frozen broccoli sometimes when I want veggies in it. It's easy and really, really cheap, not to mention super fast. You can just keep the box of potato buds stashed in the back of your pantry for when you'd like some. It's also good because you can do a single serving or make enough for a large group in the same amount of time.