Baked Potato Soup from Chef Michael Richardson

I was fortunate  to attend a fabulous private college in Missouri, Cottey College, and when I was there the food was pretty good, but after I left, they hired Chef Michael Richardson, who’s food, for “cafeteria food” is completely out of this world. The food is so amazing that there bakedpotatosoupare T shirts to celebrate his famed “Baked Potato Soup”!

His cook book is inspired and the great recipes don’t end at this one (he even accommodates vegetarian and gluten free) – so be sure to check it out at “The Chef’s Life” – each cookbook comes personally signed and some of the proceeds go to Cottey College. The last time I was on campus, I got his permission to print his famous (and seriously, how many recipes  have t shirts made for them?) recipe for Baked Potato Soup:


6 TBSP Butter or Margarine

1/2 Cup all purpose flour

2 and 3/4 cups vegetable or chicken broth

2 cups milk

2 cups half-and-half

4 and 1/2 cups peeled, diced baking potatoes

1 and 3/4 teaspoons seasoning salt

1/8 teaspoon white pepper


1/2 cup diced green onions sliced thin

8 cups slices bacon cooked crisp and crumbled

1 cup shredded cheddar cheese

boil potatoes until just tender, about 10 minutes, drain and set aside (do not rinse).

Melt the butter in a heavy-bottomed soup pot. Stir in the flour and whisk until smooth. Cook this mixture (called a roux) or 2 minutes over low heat, stirring constantly. Gradually add the broth while stirring. Add the milk and half-and-half continue stirring until smooth.

Stir in the potatoes and seasonings (start with the 1 and 3/4 teaspoons of seasoning salt, then add more to taste). simmer on a very low heat for 8-10 minutes, stirring often. Serve hot with toppings of choice on the side.

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