By Ann Weaver
Most “baked” potato soups do not actually have baked potatoes in them, which if you ask me is a really act of traitorism! To remedy this situation, here is a potato soup which only includes three main ingredients- including some actual baked potatoes!
Servings: 5-8. Cuisine: American.
Total time: 1 hr & 15 minutes.
Tags: Vegetarian, Main dish, Soup, Gluten-Free,
Ingredients:
6-8 large baking potatoes
1 stick of salted butter
1 quart (32 oz) of half-and-half
Salt and pepper to taste
Optional toppings:
Bacon, Cheddar Cheese, Sour Cream, Chives.
Directions:
Bake potatoes in a 400°F oven for an hour. This step can be done in advance or just before making soup.
Peel potatoes. Chop into bite sized pieces. Melt butter in a medium pot, then add half-and-half. As it warms, carefully add chopped potatoes.
Allow to simmer. Once it has thickened, serve. If you feel it needs to be thicker, partially mash some of the potatoes. This may result in an over-thick soup, however, and you may have to add milk to thin it out again, so let it simmer awhile before you decide to mash them! When ready to serve, have toppings ready if you wish, or stir them in. Enjoy!
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