It’s something about the chill in the air that makes soup jump right up to the top of my priority list. Today I was craving baked potato soup. I love baked potato soup because more often than not I have all the ingredients on hand and you probably do too. The only thing about baked potato soup is it’s so close to clam chowder it makes me want that next. So clam chowder will be coming soon! This soup is so straight forward I just had to post because its easy, it is exactly what it is and you can save the more elaborate soups for another day.
4c half and half
2c vegetable stock
1 bunch green onions
5large peeled and cubed potato
1 yellow onion, large dice
2 stalks celery, diced
1/2c sour cream
½ c shredded cheese
Bake and crisp bacon at 375 for 15-20 minutes
In a pot heat to medium heat add in onions, garlic, and celery
Cook for 3 minutes till it starts to brown.
Add in potatoes, half and half, vegetable stock.
Add in salt and pepper.
Once the potatoes are tender slightly mash them to thicken soup leaving it still chunky
Once you cool the soup down add green onions ,sour cream and cheddar cheese.
Serve topped with more sour cream, cheese and green onions and extra fresh cracked black pepper.