Baked Potato Soup
Serves: 8
  • I baked 12 medium sized potatoes for 1 hour at 350 degrees
  • 8 pieces of cooked turkey bacon (4 chopped and added to soup, 4 for topping off bowls of soup)
  • 3 large carrots chopped
  • 3 stalks celery chopped
  • 1/2 onion chopped
  • 2 cups chicken stock
  • 6 cups whole milk
  • 1 Tablespoon cornstarch
  • two egg yolks tempered with hot soup before adding so they don’t curdle
  • 1/2 cup mozzarella cheese grated
  • 1 cup cheddar cheese grated (half to add to soup, half to top off bowls of soup)
  1. Saute chopped carrots, celery, onion till tender.
  2. Add chicken stock and turn heat to medium.
  3. Add cornstarch to a half cup of the milk and to the pot with the rest of the milk, stirring to incorporate.
  4. Add egg yolks that are tempered with hot liquid and once soup comes to a boil.
  5. Add in the potatoes that have been baked.
  6. Often I peel the potatoes, today I was in a hurry and left the skins on,
  7. Add cheese and bacon
  8. Heat thoroughly until it thickens.
  9. Serve with additional cheddar, bacon, and scallions. Sour cream if you like too.
Recipe by Created by Diane at