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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