BAKED POTATO SOUP

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 2 russet potatoes
  • 1 medium sweet onion, finely chopped
  • 1 bunch broccoli, rinsed and coarsely chopped
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1 clove garlic, finely minced
  • 4 cups chicken stock
  • pinch crushed red pepper
  • chopped crisp bacon
  • shredded sharp cheddar cheese
  • thinly sliced green onions
  • sour cream

Directions

  • Bake one of the potatoes until fully cooked, cool to room temperature. Sweat onions and garlic in olive oil in a Dutch oven over medium-low heat until translucent. Peel and chop remaining potato. To the Dutch oven, add chicken stock, potato, seasonings, and broccoli. Bring to a boil, reduce to a simmer, cover and cook 20 minutes or until potato is soft. Meanwhile, peel and chop the baked potato. Using an immersion blender, puree the soup leaving it just a bit chunky. Stir in chopped baked potato and serve topped with garnishes of your choice.

Notes

Quick and easy comfort food great for a rainy day.

Categories: Potato  Soup 
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