Baked Potato Soup Recipe for Cancer and Chemotherapy

baked potato soup easy delicious healthy cancer cooking recipes


Baked Potato Soup Recipe for Cancer and Chemotherapy

Ease of Preparation: Easy Recipe

Dish Description:
Baked potato soup is a lovely recipe when you are in the mood for a hearty cup of soup. Very similar in construction to clam chowder. The appeal of baked potato soup is that without the seafood aspect, the dish loses its pungency and becomes more approachable.

Tasting Guidelines:
This recipe should taste savory.
The weight of this recipe is medium but can be balanced with red wine vinegar.
The texture of this recipe is soupy.
This recipe is good for people with low to moderate treatment side effects.
This recipe gives an emotional response of having a warm full belly.
This recipe is best categorized as classic American.

Food Ingredients:
2 c. sharp cheddar cheese, shredded
4 c. potatoes specifically yellow or red potatoes, diced
2 cans whole kernel corn, drained
1 c. carrots, diced
1 c. celery, diced
1 yellow onion, diced
1/4 cup green onions, sliced
2 large cans chicken broth
1/2 cup butter or 2 sticks of butter
4 cups whole milk
1/2 cup all purpose flour

Flavor Balancers:
1 tsp. kosher salt
2 tbsp. black pepper
1 tbsp. red wine vinegar
1 tbsp. sugar

Aromatics:
2 tbsp. garlic, minced
2 bay leaves
2 tbsp. bay seasoning, optional but highly recommended

Garnish:
¼ cup crispy bacon, green onions, and sour cream, chopped for garnish

Recipe Directions:
In a medium sauce pan, melt butter over medium heat. When butter is thoroughly melted, stir in flour until all butter has been absorbed by flour. Stir thoroughly and be careful not to burn. Allow mixture to remain over heat for 30 seconds to cook the flour flavor out. Immediately remove mixture from heat and set to side for later use.

Bring a large stock pot to medium heat and add oil. Then add garlic, celery, onions, and carrots. Cook over medium heat. Allow to cook until onions are translucent. Stir in potatoes, remaining seasonings, and chicken broth. Bring to a boil for 30 minutes or until potatoes become tender. In the microwave, cook the milk until warm but not boiling. Add to pot after potatoes are tender, making certain to stir in thoroughly. At this point, taste the soup and make any flavor adjustments necessary.

Over medium-high heat, slowly add roux and allow soup to thicken until a desired consistency is reached. This process should happen in 2–3 minute increments.

The method is: Add roux. Stir. Return to simmer while stirring. If after returning to a simmer, the soup has not thickened sufficiently, add roux and repeat process.

After soup is sufficiently thick, turn burner to low heat and slowly stir in cheddar cheese.
Serve with bread and garnishes.

Chef Recipe Tips:
If soup is too heavy, add vinegar. If soup does not feel full in flavor, it’s missing sugar. If it doesn’t taste savory, add a little MSG. If you are not concerned about color, instead of using MSG, add a little soy sauce instead. Soy sauce will darken the color of the soup.


Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimine. All of our recipes can be made with organic ingredients if you choose. Our holistic approach to cooking will help you not only be able to eat but to also enjoy the taste of your food again during and after cancer and chemotherapy treatments. We have many healthy recipes, crockpot recipes, chicken recipes, dinner recipes, shrimp recipes, pasta recipes, soup recipes, vegan recipes, salad recipes, vegetarian recipes, breakfast recipes, and even a great chili recipe. Talk with your oncologist and dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon or Barnes and Noble. Have specific questions? Email us at cookingforchemo@gmail.com

About the Author:

Chef Ryan Callahan is a classically trained chef with fifteen years of culinary experience. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments.