Baked Potato Soup

 I'm a big fan of potatoes.  And honestly, it's got to be one of the most versatile vegetables around.  You can mash them, fry them, bake them, make candy out of them, and even use them as a base for Vodka.  This time round I'm sharing how I make my Baked Potato Soup.  

I love potatoes smashed, made into salads, sliced up on a piece of rye bread. Let me count the ways... 😋   And that's just the white potatoes.   Sweet potatoes are a whole nother ball game.    You can use them in sweet or savory dishes.  I've added them to soups, made sushi, baked cakes, and even made them into fries.   My Sweet Potato Tortillas are also a great alternative to regular flour tortillas.    

Can you tell I'm a bit of a fan of potatoes?    Give me a potato, and I can make a meal within minutes.  In fact, one of my favorite go-to, good anytime meals is Biksemad.   Fried potatoes with an egg on top and a squirt or two of ketchup.   You don't even need meat for this dish.  

This week for Sunday Funday, we're making potato dishes.   I know I've got over a dozen potato recipes on the blog already, but I realized I hadn't shared my Baked Potato Soup recipe. 

I don't make this often, but when I do, it's a big old bowl of comfort.  And worth baking a potato or two just for this soup.  And that's just what I did.  Baked a couple of potatoes for this soup, that is.      I enjoyed it for dinner and had more than enough left over for another meal or two.  Thanks to Culinary Cam for the inspiration.   August 19th is Potato Day, and Cam asked us to share recipes featuring, yup, you guessed it, Potatoes.  

Take a look at some of the dishes my fellow bloggers shared. 

• Appe Batata Vada by Sneha's Recipe
• Baked Herby Potato Wedges by Sizzling Tastebuds
• Baked Potato Soup by Sid's Sea Palm Cooking
• Budget-Friendly Potato Soup with Fresh Dill by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Campfire Potatoes by A Day in the Life on the Farm
• Copycat Baked Arby's Curly Fries by Amy's Cooking Adventures
• Creamy Mashed Potatoes Without Butter or Cream - Yes! by Culinary Cam
• Jacket Potatoes by Mayuri's Jikoni
• Marmite Roast New Potatoes with Sausage and Butter Beans by Food Lust People Love
• Three-Color Potato Salad with Vegetables by Karen's Kitchen Stories
• Warm Potato Salad by A Messy Kitchen

 

 I made some chicken soup

for stock the other day, so I reserved a couple of cups for this soup and froze the rest.     I think this soup could also be made vegetarian by using a good, hearty vegetable stock as well.  I made the chicken stock, so that's what I used. 

Baked Potato Soup

Author: Sid's Sea Palm Cooking -

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

This hearty, filling soup is perfect for rainy fall days or snowy winter days, but it can also be enjoyed on a hot summer day as well.

Ingredients

• 2 cups chicken stock or good vegetable stock.
• 2 baked potatoes
• 1/2 onion
• 2 cloves garlic or 1/2 teaspoon garlic powder
• 1/2 cup sour cream
• 2 tablespoons instant mashed potatoes for thickening, if needed
• 2 teaspoons butter or olive oil for sautéing the onion

Toppings for soup

• 1/2 cup minced bacon, fried crisp
• 1/4 cup minced chives
• 1/2 cup grated colby jack cheese

Instructions

1. Dice onions and sauté in butter until translucent, then add the stock and let it come to a boil. Cook for a couple of minutes, then place in a heat-proof container and add one baked potato, cut up. ( I leave the skin on, personal preference)
2. Use an immersion blender to blend the stock, potato, onion, and garlic together. Add the sour cream and blend.
3. Pour into a pot and heat to a boil; if too thin, add the instant potatoes and blend.
4. Dice the second potato and add to the pot. Heat through.
5. Top with the bacon, chives, and cheese to serve. Simple, hearty, and delicious soup ready in minutes.

There is no added salt, as the bacon and cheese are plenty salty.  But if you need to add salt, feel free to do so.  

Estimate only

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Fresh Corn Relish Salad

It's that time of the year to celebrate gardens.  It's also the time of year to celebrate fresh corn on the cob.   I grew up on a farm, and one thing we had in copious amounts every year was corn.    I would be sent out to pick fresh corn for dinner, but by the time I got back up to the house, I'd usually have eaten at least one cob, if not more.   From picked to a pot of boiling water, sometimes it was a matter of minutes.  

The corn I can purchase now is sometimes a few days old, but by cutting it off the cob and marinating it for a few minutes with other fresh produce, I can somewhat mimic the incredible freshness of the corn I used to pick.  And yes, there was some corn silk added to the salad, accidentally. It's totally edible though.   

This week for our Sunday Funday challenge,  Wendy of A Day in The Life on the Farm has asked us to share our favorite dish with corn. 

I accept the challenge and decided to share how I make a fresh corn salad that is full of summer veggies. No lettuce needed.    Best part: you can add more veggies and sweeten the marinade to your taste.  This easily expands to serve many people, and it just plain tastes good.    I enjoyed it alongside a pork chop and some potato cakes.

I had lots of leftover salad and decided to play with it a bit.  I kinda thought it would be a good base for pasta, and I was right.  I wavered between the Bowtie and my homemade noodles, since I'd made some the other day and wanted to use them up. 

 The Homemade noodles won.  This time around, I sauteed a chicken breast and enjoyed it alongside the Corn and Pasta salad.  I do have to say it didn't hurt the salad to let it sit in the dressing overnight.  I also cooked the homemade noodles in water with added HerbOx salt-free chicken bouillon.  I'm trying to eat salt-free (mostly) these days.  And the pasta sitting with the corn mixture in the dressing for a few hours just added another layer of flavor.  I enjoyed it alongside a sauteed chicken breast. 

Check out the awesome recipes my fellow Sunday Funday bloggers shared.   

Culinary Cam: All the Summer's Darlings Salad

Mayuri's Jikoni: Cachapas, Venezuelan Corn Pancakes

Sneha's Recipe: Corn Patties / Corn Potato Chops

Food Lust People Love: Elotes - Spicy Cheesy Grilled Corn

Sid's Sea Palm Cooking: Fresh Corn Relish Salad

Karen's Kitchen Stories: Roasted Corn and Sweet Pepper Chopped Salad with Tomatoes, Black Beans, and Summer Squash

Amy's Cooking Adventures: Smoked Paprika Cornbread Croutons

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Southwestern Corn Salad with Chives

A Day in the Life on the Farm: Succotash Salad

  

 

Fresh Corn Relish Salad

Yield: 2-4

Author: Sid's Sea Palm Cooking -

Prep time: 15 MinInactive time: 30 MinTotal time: 45 Min

Nothing beats fresh corn along with other fresh produce in the summer, and this corn salad sings with freshness. 

Ingredients

• 2 ears of fresh corn, cut off the cob or 1 cup frozen corn
• 1 whole sweet red pepper, cut into dice
• 1 shallot, finely diced
• 1 whole English or hot house cucumber, cut into slices and then into quarters

Instructions

Dressing

1. 1/4 cup rice wine vinegar
2. 1 tablespoon Maple Syrup; add more to taste if desired
3. 1 teaspoon Sweet Soy Sauce
4. juice of one orange
5. 1 tablespoon olive oil

1. Whisk the dressing together; taste for sweetness. Add more Maple syrup if needed, to your taste
2. Pour over the chopped vegetables and let marinade for an hour or so.
3. Serve alongside meat

 

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