Recipe courtesy of Alexander's Cafe and Bar

Potato Soup

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  • Level: Easy
  • Total: 2 hr 35 min
  • Prep: 20 min
  • Cook: 2 hr 15 min
  • Yield: 4 servings
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1 quart chicken stock

5 sprigs thyme

Salt and freshly ground black pepper

2 pounds baking potatoes, like russets

1/2 pound yellow onions

1 cup whipping cream

1 baked potato

12 ounces Cheddar, shredded

4 tablespoons sour cream, for garnish

4 tablespoons scallions, for garnish

4 tablespoons bacon, cooked and crumbled, for garnish


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a heavy 1 1/2-gallon stock pot, heat the chicken stock. Add thyme, salt, and pepper.
  3. 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).
  4. 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.
  5. Place on plate. Top with 1 tablespoon sour cream, 1 tablespoon diced scallions, and 1-tablespoon bacon, and serve.