Yesterday, about 2:30 in the afternoon, I was hungry. I mean, I actually wanted to eat something! Afternoons have been my nauseous time, so I was pleasantly surprised that food sounded appealing. I decided just to make dinner a bit early.
By three o'clock, I was eating a big bowl of Baked Potato Soup. Ten minutes later, I had my second bowl. Then, I had another. I've always loved this soup. It comes together very quickly and it is so tasty. I've made this many times for friends that I have brought dinner to. It's always been a hit. So, give it a try.
Baked Potato Soup
About 3 cups of baked potato pulp. Depending on the size of your potatoes, this is approximately 3-5 baked potatoes. (I make meatloaf the night before, and just bake up some extra potatoes at the same time. After they have cooled, I spoon the pulp out and reserve it in a bowl in the fridge until the next night. )
2 cups chicken broth
1/2 onion, diced (or 1/2 cup chopped green onions)
1/2 cup celery, diced
1 garlic clove
salt and pepper
1/3 cup crumbled bacon
1 1/2 cups milk
1 cup sour cream
1/2 cup shredded cheese
In a soup pot, add your potato pulp (nicely chopped so you don't have any big lumps), chicken broth, onion, celery, garlic, and salt and pepper. Bring to a soft boil for about 10 minutes. Add in bacon and milk and let simmer until it is heated through. Stir in sour cream and cheese. Serve.
I usually like green onions in this soup, but last night I didn't have any. I added half an onion with the potatoes, so they would cook through. If you do have green onions, you don't need to add the regular onion. Your choice. If adding the green onion, add it when you add the milk.
One thing I love about this soup, is that the celery stays firm. I hate soggy celery. It gives the soup a nice bite. Hope you like it.