Baked Potato Soup
  • 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
  1. 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.
Quick and easy comfort food great for a rainy day.