Here is my recipe for Super Simple Super Yummy Baked Potato Soup – or “Comfort in a Bowl!”
3 large potatoes
2 leeks, chopped
1 T. butter
3 cups Chicken Broth
freshly cracked pepper
green onions, diced
hot sauce to taste
Step one: Bake potatoes for 1 hour at 425. Just pierce them a few times and put them directly on the rack. This is a great step to do the night before you want soup – maybe while you are preparing and cleaning up dinner – you are in the kitchen anyway!
Step two: Saute leeks in butter – maybe 10 minutes or so, just until soft. While they are cooking, peel and roughly chop the potatoes – don’t worry if some of the skin remains.
Step three: Add potatoes and stock to leeks and cook for 15 – 20 minutes on medium high.
Step four: Puree the soup – I use my immersion blender but a regular blender would work, just be careful not to burn yourself!
Step five: Season with salt, pepper and hot sauce and garnish with green onions.
Step six: Enjoy! Like most soups, this is even better the next day.
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