Baked Potato Soup

Baked Potato Soup has always been one of my favorite meals at large family gatherings. My grandma found a recipe in our local Hy-Vee cook-book, and made a few slight modifications. I was lucky enough to get the recipe from her and thought that the rest of the world should know about it too! This recipe is truly very easy to pull together. Peeling & chopping the potatoes can be a little time consuming of course, but it’s totally worth it, I promise!


Gluten Free Baked Potato Soup

Kate Bro
Thick and Creamy soup with delicious chunks of baked potato swirled with sour cream
Prep Time 25 minutes
Cook Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 10


  • 6 Quart Pot
  • Cutting Board



  • 10 medium potatoes
  • 4 cups heavy cream
  • 4 cups sour cream
  • 3 tsp instant chicken base
  • 1 tsp black pepper
  • 2 tsp salt


  • ½ cup buter
  • ¼ cup cornstarch


  • shredded cheese
  • bacon baked & crumbled
  • green onions chopped


  • Fill 6 quart pot ¾ full with water and bring to a boil.
  • Peel & chop all potatoes, then add to pot. Cook until potatoes easily mash with a fork when tested, then drain water.
  • Add all "soup" ingredients and stir until heated through: make sure not to boil as this will curdle the cream!
  • After soup is heated, add thickening mixture. Turn soup to low heat, stirring occasionally until ready to serve.
  • Add desired toppings or enjoy plain


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