Hapy Monday and the Day after Christmas! I trust you had a wonderful time of celebration! I’ll share about mine on Friday when we hit the highlights!
Often after all the rich holiday foods, a simple meal of a comforting, homemade soup is just the thing to have for supper. One reason I love this soup is because it’s so incredibly good, but it’s also really simple.
The recipe is for Baked Potato Soup, and it’s from Cooking Light, but I’ve tweaked it a bit. Baking the potatoes makes it easy to assemble, and I also think it makes the soup so much better than boiled potatoes chunks. This also means there’s no peeling or cutting necessary! Just wrap the potaotes in foil, pop them in the oven, and in an hour you’ll be ready to make supper. The baked potatoes make fine shreds of potatoes that give the soup a creaminess that is irresistable and comforting!
I had some holiday ham left over, so instead of topping it with bacon, the chunks of ham added the perfect flavor. So, you add what you have, bacon OR ham, and I think you’ll be delighted with the results!
Baked Potato Soup
4 Baked potatoes
2 Cups milk
1-2 Cups Chicken Stock
3 – 4 T. flour
Salt & Pepper
Bacon or ham
Let Baked potatoes cool slightly, then scoop out the potato flesh from the skins and place in a bowl. Set aside.
Heat milk in a saucepan and slowly add flour, whisking in to combine. Cook until slightly thickened. Add Chicken stock, stir to combine. Add potatoes into mixture. Cook until thickened. If using ham, add it at this point. Cook until heated through.
Remove pan from the heat. Stir in 1/2 Cup Sour cream.
Ladle soup into bowls. Top with bacon, (if you didn’t use the ham) and shredded Cheddar Cheese.
My husband declared that this was the “best Potato soup ever!” Try it and tell me if you agree!