Baked Potato Soup
This is one of my favorite soups. I love a meal when I can use up leftover stuff I have hanging around the fridge, makes me feel thrifty. I like that feeling and this is a great soup for that.
You can make the potatoes the day of as well if you didn’t make baked potatoes earlier in the week, either works out just fine but I love getting a two meals out of one idea so I usually make baked potatoes with a few extra potatoes in the oven. Then I just stick them in the fridge for later, and eventually get around to making this soup.
What a great soup too!
I just love the flavors, it makes me feel like I’m eating a really saucy baked potato, I love saucy, messy foods so that’s a win for me. Plus it has cheese and bacon on it, another win, AND there’s heavy cream involved, complete and utter win.
I promise though for my next soup of the week, NOT to do one with cream. I know, you know I love my heavy cream, but I AM capable of cooking without it and I intend to prove it. For now however, make this soup. Enjoy it, and check back next week for another Soup of the Week!
- 6 pieces of bacon, sliced into bits
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bay leaf
- 2 teaspoons dried thyme
- 3 cups chicken broth
- 5 medium potatoes, baked and then mashed just a little
- 2 cups heavy cream
- 1 cup sour cream
- salt and pepper to taste
TOPPINGS - cheddar cheese
- green onions
- bacon
- In a large dutch oven or stock pot, over medium high heat, cook the bacon bits until crispy. Remove the bacon from the pan and set aside.
- Add the onion, garlic, carrots and celery and cook until the onion is starting to soften.
- Add the bay leaf, thyme and broth and bring to a boil. Reduce heat and simmer until the carrots are soft, about 15 minutes.
- One the veggies are all cooked, toss in the potatoes, heavy cream and sour cream. Stir to combine and bring back to a boil.
- Remove from heat and serve with cheese, bacon and green onions.
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