I enjoy making fresh soup in the morning and then letting it simmer on the stove. If my hubby and I are out in the yard working all day the baked potato soup sure does taste good. I like to serve this soup with a loaf of Italian bread and a side salad.
Here is my recipe for baked potato soup.
Gather ingredients for baked potato soup:
6 cooked baked potatoes
3 Tablespoons low fat and salt free butter
Cut baked potatoes in half and scoop out the pulp. Mash the potatoes with metal masher and put in a mixing bowl.
For stove top preparation you would set the burner at medium high and melt the butter in a 6-quart Dutch oven pot. Turn burner down to medium and cook the onions and the celery. Cook down to remove the moisture. Cook until onion and celery is tender. (Stir while onions and celery is cooking so they do not burn)
Add dry ingredients; salt, pepper, and flour. Add garlic and mix all ingredients well. Then add the milk. Mix all ingredients and turn the stove down to medium and let the soup cook for approximately ten minutes. When the soup thickens you would then add your potatoes, one cup of cheese and the chicken broth. Stir well until the cheese has melted.
Remove the soup from the stove and set on counter. Use a handheld blender to make the soup creamy.
Use a ladle to fill the six soup bowls with six-ounces of the baked potato soup. Garnish the soup shredded cheddar cheese, crumbled turkey bacon, scallions and a dollop of sour cream.
Store any leftover soup in airtight container or freeze.
Optional serve the baked potato soup in a bread bowl. I call ahead of time and ask bakery to bake me some bread bowls. I usually serve the soup this way when I am having company.