STREAMING NOW: The Delicious Miss Dahl
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Baked Potato soup that is creamy and hits the spot on those cold winter days.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and cut up potatoes into bit size cubes. Boil approximately 45 minutes or until potatoes are soft.
  2. While potatoes are cooking, make roux by combining margarine and flour over medium high heat until margarine is melted.
  3. Slowly add milk and allow to thicken, continuosly stir making sure roux does not stick to the bottom of the pan.
  4. Stir in chopped onion and bouillon, simmer for 5 minutes, continuously stirring roux.
  5. Then add cream of celery soup, chicken broth and pepper.
  6. Simmer to desired creaminess being sure that sauce does not burn or stick to pan.
  7. Strain potatoes. Mix roux and potatoes together. Top each serving with cheese, bacon and sour cream to taste.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: