Recipe courtesy of Alexander's Cafe and Bar
Show: The Best Of
Episode: Dining Escapades
Save Recipe Print
2 hr 35 min
20 min
2 hr 15 min
4 servings



Preheat oven to 400 degrees Fahrenheit.

In a heavy 1 1/2-gallon stock pot, heat the chicken stock. Add thyme, salt, and pepper.

In a food processor, puree raw potatoes and onions. Add to stock. Simmer slowly for 1 1/2 to 2 hours. Add whipping cream and diced baked potatoes. (If soup becomes too thick, thin with water).

To serve, ladle 8 ounces of hot soup into an oven proof serving bowl or slow cooker. Top with 2 to 3 ounces of shredded cheddar cheese. Place under the broiler for 4 to 6 minutes or until cheese is melted.

Place on plate. Top with 1 tablespoon sour cream, 1 tablespoon diced scallions, and 1-tablespoon bacon, and serve.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.


Perfect Potato Soup

Recipe courtesy of Ree Drummond

Potato Leek Soup

Recipe courtesy of Robert Irvine

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

A Potato Soup with Flaky Potato Knish

Recipe courtesy of Joachim B Splichal

Chunky Potato Soup

Parsnip and Potato Soup

Recipe courtesy of Rachael Ray

Chickpea and Potato Soup

Recipe courtesy of Rachael Ray

Cabbage-Potato Soup

Potato-Fennel Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories