Baked Potato Soup

As the weather cools, I start craving soup. It's warm, it's easy, and it can be made from pretty much anything. Not to mention, leftovers are very easy to deal with (when there are leftovers, that is!). This soup combines traditional favorite potato toppings into an easily portable meal.

This soup is also easily adapted to your own favorite toppings. Like ranch dressing? Mix a packet of seasoning into the sour cream. More cheese? Go for it. Broccoli? A pound of steamed florets will do the trick. Half the fun of cooking is making a recipe your own, so don't be shy!

Baked Potato Soup

6 baking potatoes
6 tbs butter
1 carrot, diced
2 stalks celery, diced
1 medium yellow onion, diced
salt/pepper
2 cloved garlic, minced
6-8 oz bacon, diced
2/3 c white flour
1/2 tbs salt
1/2 tbs pepper
4 c milk
2 c vegetable broth
8 oz shredded sharp cheddar
8 oz sour cream
chives, finely chopped

Prick potatoes with fork and bake ~40min in 400F oven. Remove from oven. When cool enough to handle, scoop out flesh and mash with fork.

Melt 2 tablespoons butter over med-high heat. Sautee carrot, celery, and onion until tender. Season with salt/pepper. Add garlic and saute another minute. Remove from heat.

In 4 quart pan saute diced bacon over med heat until crispy. Remove bacon bits with slotted spoon and drain on paper towel, leaving remaining fat in the pan. Add remaining 4 tablespoons butter and melt. Slowly wisk in flour and cook about a minute. Add salt/pepper.

Wisk in milk gradually, stirring constantly until thickened. Stir in vegetable broth.

Set aside 1/4 c bacon bits, 1/2 c cheese, 1/2 c sour cream to use as garnish.

Add sauteed vegetables, potatoes, bacon bits, and cheese. Cook until thoroughly heated. Stir in sour cream and heat. Adjust seasoning to taste. Garnish with set aside sour cream, cheese, bacon bits, and chives. Serve with crusty bread.