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Baked Potato Stone Soup

Try this heart baked potato soup, perfect for a day of skiing or as part of a Northern Michigan New Year’s Eve celebration.


  • 6 large potatoes, baked and diced
  • 7 bacon slices
  • 41/2 C. chopped onion
  • 1 t. salt
  • 5 cloves garlic, minced
  • 1 bay leaf
  • 71/2 C. milk
  • 1 t. pepper
  • 3 C. chicken broth
  • 1/3 C. parsley
  • 11/4 C. diced green onions
  • 11/4 C. shredded Colby cheese
  • One egg-sized, washed stone


Assign guests to bring the baked potatoes, parsley, and bay leaf. Before guests arrive, sauté the bacon in a soup pot. When crisp remove from pot, drain (but save drippings), crumble and set aside. Sauté onion and garlic in bacon drippings. Add milk, chicken broth, salt and pepper and, just before guests arrive, set soup pot on fire. Once guests arrive, add the stone. Let the guests add the potatoes, bay leaf and parsley. Bring soup to a simmer. Garnish with the bacon, grated cheese and green onions.