Who doesn’t love potato soup? This one is easy and can be made in advance. Change it up to include anything you like with baked potatoes. Sometimes I even put a bit of steamed broccoli in mine. Yum!
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 4 large baking potatoes
- 2 T. butter
- ½ t. Salt
- ¼ t. pepper
- 1 c. milk, more to thin if needed
- 1 c. shredded cheddar cheese, divided
- 2 slices bacon, fried crisply and crumbled
- 2 green onions, thinly sliced
Directions:
Step 1: Preheat the oven to 350 degrees.
Step 2: Wash the potatoes and pierce to allow steam to escape while baking. Place the potatoes on a rack in the oven and roast for 1 hour and 15 minutes.
Step 3: Remove the potatoes and pierce with a knife to make sure the potatoes are done. They will be ready when a knife inserts easily. Rest the potatoes for 10 minutes.
Step 4: Cut the potatoes in half and scoop all the potato into a soup pot. Mash the potato and add the butter, salt, and pepper. Add the milk and ½ c. cheese. Heat to medium low and stir to incorporate and melt the cheese. If needed, add more milk to make a soup consistency.
Step 5: Pour into two soup bowls and top each with ¼ c. cheddar cheese, half the bacon, and one of the sliced green onions. Serve hot.
Serves 2