The cold weather has come and it is soup and stew season. I looked through my posts for our favorite soup recipe wasn't on here yet! I couldn't believe it. We love baked potato soup... what a comfort food when you need to get warmed up. It is easy to keep it vegetarian too... just don't put the crunchy bacon pieces on top. And it really doesn't take too much effort... the time is all in the baking of the potatoes (which you can use your microwave as a shortcut).
5 yukon gold potatoes
1 onion, chopped
2 cups vegetable stock
1.5 cup milk
.25 cup cream
1 cup cheese, shredded
2 tbsp butter
2 pieces organic bacon (optional)
salt & pepper
1. Bake the potatoes for 45 minutes at 350 degrees or 15 minutes in microwave.
2. Melt butter in a pot. Saute onions with salt and pepper for five minutes. Add broth. Cut up baked potatoes into half inch sized squares and add to pot with milk and cream. Bring to a boil for five minutes while smashing potatoes in pot. Add half of the cheese and simmer for 10 minutes.
3. Cook bacon (if wanted). Spoon out soup, add a dollop of sour cream, sprinkling of cheese, some green onion slices, and a few small pieces of bacon. Yum!
tip: run a metal skewer through bigger potatoes to bake evenly (the metal gets hot and bakes from the middle)