A flavorful and light variation on classic chicken salad, Greek chicken salad includes cucumbers, cooked chicken, tomatoes, Greek yogurt, and feta cheese. Add more dill for decoration.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 potatoes
- 3 tablespoons margarine
- 2 cups chopped white onion
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 cups water
- ¼ cup cornstarch
- 1 ½ cups instant mashed potato flakes
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- ½ teaspoon dried basil
- ⅛ teaspoon dried thyme
- 1 cup half-and-half
- ½ cup shredded Cheddar cheese
- 8 ounces bacon – cooked and crumbled
- 2 green onions, chopped
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
- Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.
Nutrition Facts
| Calories | 492 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 4 g |
| Protein | 21 g |
| Saturated Fat | 11 g |
| Sodium | 1419 mg |
| Sugars | 3 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. I added a couple handfuls of fresh baby spinach and some chopped garlic, along with a couple tablespoons of Chablis wine. Pureed two tablespoons of dried bacon bits and added it to the soup (undetectable except for flavor – DOH won’t eat bacon) with 1/2 cup of shredded sharp cheddar. Taste tested and added more basil and thyme. So good! Husband had seconds, unusual for him. Toppings unnecessary. Added recipe to my keepers file. Next time, I will add some chopped celery.
I took out the mashed potato flakes
This potato soup recipe is among the best I have ever had. I will keep it as my go-to potato soup recipe. I really wouldn’t change anything. My wife doesn’t like bacon, so I do leave that out. The instant mashed potato flakes are a great idea. Basil and thyme work really well too.
This recipe is delicious! I added more real potatoes and less instant. And I browned my bacon bits and added it as well.
Overall, I think this is a good starting recipe for making baked potato soup. However, as soon as I noticed the potato flakes I was like “no”!! So I used 4 baking potatos- I might peel them before putting them in the oven next time- and used a cup less of water since the potato flakes would have needed more water in it. I also added a couple cloves of garlic and some of the bacon fat into the onion mixture! Turned out very well!
No changes. Excellent soup
Made this for dinner and it was delicious! I used a mix of veggie and chicken broth (no water) and a mix of half and half and whole milk. I also added a handful of cheese into the soup to make it extra cheesy. Recommend this!!
probably my favorite thing to make. I add an extra teaspoon of garlic salt which does SO MUCH for the taste
Delicious every time and best comfort food Ever ! Love this easy result
I was searching for a baked potato soup that didn’t have sour cream or cream cheese in it and this was the only one. I knew I’d have to go rogue on the recipe to fit my family’s needs. I added celery and carrots for an additional boost and didn’t bake the potatoes but cut them up and put them into the chicken stock to boil with onions, carrots and celery, so much easier!!! I couldn’t figure out why four thickening agents (instant flakes, flour, cornstarch and cheese) were needed. I didn’t want paste so I made a simple roux and BAM that’s all it needs. I used one 16 ounce container of whipping cream and it was an immediate impact providing the creaminess this soup demands. I also used 64 ounces of chicken stock vs 32 ounces so it ensures that there’s enough ‘soup’ with the added veggies. I keep back green onions and bacon bits for garnish. This is a darn good recipe and glad I tweaked it. This is a keeper
I found MARBALET’s recipe several years ago (thank you!) and it’s my family’s favorite, exactly as written!
Made no changes really, but I do tend to add more butter! We’ve loved this soup for years!
I made this soup but since I literally don’t use anything that is boxed, I skipped over the potato flakes, but I also didn’t use any butter or flour. I boiled the chicken broth and threw the onions and seasoning in there while boiling it, cut up about 5 small potatoes and put them in the boiling broth. mashed it up a bit to give it the thickness. I added just enough 2% milk to give it that creamy color and garlic salt. mixed cheddar cheese and the crumbled bacon. at the very end to make sure it was thick, even thoigh it still turned out to be, I added maybe 2-3 TBSP in about 1/4 cup of water to the soup. I did have to add a lil extra chicken stock to it only because my broth was evaporating away, but that was just my fault not focusing on it as much while I was making dinner. but it was a MAJOR hit between me and my boyfriend. my other family members are begging for me to make them little batches to take home so they can try it too. definitely a keeper!!
This is my go to potato soup recipe. My daughter requests it when she comes home from college. Very easy to make. I cook my potatoes in the microwave instead of oven to save time. One of my favorite recipes for fall and winter!!
Best potato soup. We’re always trying to make one like the restaurants, nailed it.
Really tasty. I boiled the potatoes then blended about a cup with stock to thicken instead of using potato flakes. Cooked the onions in bacon grease instead of margarine. Mixed everything together for a super yummy dinner. Will definitely make again!
This recipe was a big flop with my family. All anyone could taste was Thyme.
Since you asked if I made any changes, I will tell you that I did. I followed the basic recipe except for the thickeners, no flour, no cornstarch, no instant potatoes. I simply added a couple of extra potatoes and used my potato masher in the soup until I had it of the consistency that I wanted. I also added an extra cup of FF half and half. Other than that I followed the recipe. Oh yeah, and a lot more bacon, but not in the soup…on the top as a garnish. Absolutely delicious! Yes, I will make this again.
This is amazing. I am not a soup person and I gobble this up.
Have made this exact recipe for years and it’s been a hit every single time with many different friends and family. Never any leftovers!
Hands down the best potato soup I’ve ever had! The whole family loved it! Only change I made was I used garlic instant potato flakes and reduced them to 1 cup. It seemed people said it was very thick. I also used milk instead of Half and half ( only because I forgot to buy it!). Absolutely delicious