Posted by on Tuesday, April 3, 2012 in One Dish Two Ways

Pure comfort. That’s what this soup is all about. Creamy, tasty, and just plain homey, it’s the perfect meal for a chilly winter evening or one of those blustery spring days when mother nature just isn’t quite ready to give in to warmer weather.

I love, too, that it’s a very budget-friendly meal, and it comes together quickly – ideal for those busy weeknights.

It’s a soup that makes everyone in your house happy, too. Just ladle it into bowls and bring it to a table set with assorted toppings so everyone can load up their very own bowl of Baked Potato Soup. Snipped chives, cheddar cheese, a pat of butter, bacon for my resident carnivore … yum.

Baked Potato Soup
 
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Cook time
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Potatoes, onions and celery bubble to perfection and then a splash of milk and a dollop of sour cream bring it to its perfect baked potato goodness. Serve with assorted toppings like chives, cheddar cheese, and bacon so everyone can happily load their own.
Author:
Recipe type: Soup
Yield: 4-5 servings
Ingredients
  • 5 cups diced potatoes (about five medium)
  • 1½ cups diced onion
  • ½ cup diced celery
  • 3 cups water
  • ¾ cup sour cream
  • ½ cup milk
  • 4 tablespoons butter
  • 1 teaspoon salt
  • Ground black pepper
  • Assorted toppings such as cheddar cheese, butter, green onions, chives, and/or bacon
Instructions
  1. In a large saucepan over medium heat, add the potatoes, onion, celery and water. Bring to a boil then lower the heat and keep it at a simmer. Simmer uncovered 20 – 30 minutes, until the potatoes mash easily.
  2. Carefully press a potato masher through the soup until most of the potatoes are broken up.
  3. Add the sour cream, milk, butter, salt, and black pepper. Return the soup to a simmer and cook for about five minutes. Taste and add additional salt and pepper if needed.
  4. Serve with cheddar cheese, butter, green onions, chives, bacon, and any other favorite baked potato toppings.