Baked potato soup

Baked potato soup

A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings. Serve this delicious, hearty potato soup with crusty rolls and a simple tossed salad for a fabulous soup supper.

  • Recipe serves:2
  • Preparation time20 min
  • Cooking time20 min


  • ¼ cup butter
  • ½ cup chopped sweet onion
  • 1 garlic clove, minced
  • ¼ cup all-purpose flour
  • 2 Royco Beef Cubes
  • 700g potatoes, mashed
  • 2 cups milk
  • 1/2-teaspoon pepper
  • Toppings:
  • Cooked and crumbled bacon,
  • Shredded sharp Cheddar cheese,
  • Sliced green onions


  • Melt butter in a Dutch oven over medium heat; add onion and garlic, and cook, stirring often, 5 to 10 minutes or until golden.
  • Sprinkle onion mixture with flour, and stir until coated.
  • Stir in Royco Beef Cubes and 3 cups water. Bring to a boil over medium heat, stirring often.
  • Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
  • Meanwhile, microwave potatoes according to package directions.
  • (Do not add butter or milk.) Stir potatoes, milk, and pepper into onion mixture.
  • Cook over medium heat, stirring occasionally, 10 minutes or until thickened.
  • Serve with desired toppings.
  • The Sandwich: Combine 1/4 cup mayonnaise; 2 Tbsp. reduced-fat refrigerated pesto sauce; and 1/3 lb. peeled, cooked, and chopped shrimp.
  • Spoon onto 6 toasted French bread slices.
  • Sprinkle with grated Parmesan cheese.
  • Bake at 400 for 10 minutes or until browned and bubbly.