Baked Potato Soup
I made this recipe for the first time several years ago, and everyone loved the flavor of this soup. The toppings make this soup extremely flavorful, and very filling. This recipe has been adapted from a Woman’s Day recipe.
1 Qt. Chicken Broth
2 lbs. Baking Potatoes, Peeled and Quartered
½ lb. Yellow Onions, Chopped
2 Cups Light Cream
1 Potato Baked, Diced in Small Pieces
Salt & Pepper to taste
12 Oz. Cheddar, Shredded
4 Tbsp. Sour Cream, for garnish
4 Tbsp. Scallions, for garnish
4 Tbsp. Bacon, Cooked and Crumbled, for garnish
In a large soup pot, heat the chicken broth. Add the raw baking potatoes and onions to the chicken broth. Simmer slowly for 1 1/2 to 2 hours, until potatoes are cooked through. Using an immersion blender, puree the broth, potatoes and onions. (This can be done in batches in a standard blender if desired). Add the light cream and the diced baked potato. Add salt and pepper to taste. If the soup is too thick, it can be thinned with additional water. Serve warm, with optional toppings of shredded cheddar cheese, sour cream, scallions and crumbled bacon.