Here’s my recipe for baked potato soup. It’s derived from my mom’s recipe for potato soup, minus some things and plus some things. Since it’s from mom, it follows the Grandma Law of Recipes (actual, real measurements are a bit shaky).
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Baked Potato Soup
2 - 3 pounds of baking potatoes (more won’t hurt)
1 onion, chopped
salt and pepper
water
milk or half -n- half (maybe cream if you’re adventurous)
flour
Toppings:
green onions, chopped
bacon, fried up and crumbled
cheddar cheese, shredded
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Coarsely chop your potatoes. Smaller sizes are better, but don’t be anal about it. I leave my skins on, but you can peel them if you prefer.
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Add the potatoes and onion to a large pot and just cover with water. Allow to boil, then back the heat off a bit so we’re still boiling, but not in danger of boiling over. Let these simmer for a good while until soft. You want 'em nice and soft, so timing’s not important here.
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When we’ve got soft potatoes, lower the heat and add the milk or half -n- half (maybe 2 or 3 cups?). Don’t drain the potatoes - the water you used has all the nice potato flavor in it, and if you dump it, it’s gone. Heat through and simmer for a bit.
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Make yourself a slurry of flour and milk (or water). Put 4-5 tbsp flour in a cup, add milk, and stir together until smooth. This is the thickener, and you may need to make and add more if the soup doesn’t get thick enough. Dump 'er in. Season with salt and pepper to your taste.
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Simmmer until as thick as you like (less thick is okay - the cheese will also thicken it up), then add the toppings and serve.
