Name: Copycat Baked Potato Soup
Prep time: 7 min
Cook time: 20 min
Yield: 6 Serving(s)
Cuisine: American
Ingredients: 4, cups ,chicken stock; 2, tsp ,chicken soup base; 2, lbs ,russet potatoes, scrubbed, peeled, and cubed; 1/2, cup ,white onion, chopped; 2, tsp ,galic, minced; 2, Tbs ,butter; 2, Tbs ,flour; 2, ounces ,cream cheese; 1/2, tsp ,salt; 1/2, tsp ,black pepper, freshly ground; 2, tsp ,chives, chopped; 2, Tbs ,bacon bits

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Super easy

Cheap

Prep

7m

Cook

20m

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Category:	Breakfast & Brunch
Seasons

Ingredients

For 6 Serving(s)

Baked Potato Soup

4 cups chicken stock
2 tsp chicken soup base
2 lbs russet potatoes, scrubbed, peeled, and cubed
1/2 cup white onion, chopped
2 tsp galic, minced
2 Tbs butter
2 Tbs flour
2 ounces cream cheese
1/2 tsp salt
1/2 tsp black pepper, freshly ground
2 tsp chives, chopped
2 Tbs bacon bits

Copycat Baked Potato Soup Directions

In a large pot, add chicken stok, cubed potatoes, and soup base.
Cook potatoe on medoium for 12 to 15 minuts until the potatoes are tender but not falling apart.
in a skillet, melt the butter and add onions, garlic, sauteing until onion are tanslucent.
Sprinkle flouver over the butter mixture, stirring and cooking for a minute or two.
slowly add the chicken stock until the four mixture is well blended.
Add to the potato and chicken stock micture slowly until well blended. Keep adding until all of the skillet mixure is blended with the potato chicken stock mixture.
Add the cream cheese and stir in until well blended
Add the salt, pepper, choves and bacon bits.
Garnish with shredded cheese, bacon bits and sour cream.