Magpie’s Café Baked Potato Soup: A Timeless Missouri Classic

 

Magpie’s Café has been a cherished spot on historic Main Street in St. Charles, Missouri, since opening its doors on May 16, 1984. Founded by Rhonda Crane and named after her chatty daughter Maggie, the café quickly became famous for its signature Baked Potato Soup—a rich, comforting recipe that helped it thrive as a local icon.

 Rhonda ran the beloved restaurant for 35 years until her passing in 2019, making her the longest-standing single owner on Main Street. Longtime employee Donna Schaffrin then took the helm, preserving its traditions with her family and dedicated staff for five more years. In April 2024, Bill Pieper and Colleen Blase became the new owners, committed to carrying on the café’s legacy.

 What makes this soup special? The potatoes are oven-baked first, peeled, and cubed—creating deeper flavor and perfect tenderness that sets it apart from ordinary potato soups.

 Here’s the treasured recipe, shared from the St. Louis Post-Dispatch’s Special Requests Cookbook and the café’s own cookbook:Magpie’s Baked Potato Soup

8 large russet potatoes, scrubbed well

3 T. butter

2 large Melissa’s yellow onions, finely chopped

2 T. chopped fresh parsley

1 T. Italian seasoning mix

½ t. salt (or to taste)

¼ t. freshly ground black pepper (or to taste)

3 c. chicken stock

3 c. half-and-half (or whole milk)

½ c. sour cream

1 c. shredded Cheddar cheese

½ c. crumbled cooked bacon

⅓ c. chopped green onions or chives

 Preheat oven to 350°F. Bake potatoes for about 45 minutes or until tender. Let cool, then peel and cut into ½-inch cubes.

 In a heavy soup kettle, melt butter over medium heat. Add onions and cook until translucent. Stir in parsley, Italian seasoning, salt, and pepper.

 Add chicken stock and cubed potatoes. Bring to a boil over medium-high heat, then reduce to a gentle simmer for 15 minutes, stirring occasionally.

 Stir in half-and-half (or milk). Return to a boil, reduce heat, and simmer 15 minutes, stirring often to prevent sticking.

 Add sour cream and simmer 5 more minutes.

 Ladle into bowls and top with shredded Cheddar, crumbled bacon, and chopped green onions or chives.

 This creamy, cheesy soup with its oven-baked potato base is pure comfort in a bowl—perfect for chilly days or whenever you crave something hearty and homemade. If you’re ever in St. Charles, stop by Magpie’s Café to taste the original. Until then, bring a taste of Missouri history to your kitchen!

 

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