Pop some potatoes into the oven and soon you have the foundation for a yummy hearty soup. I love soup for so many reasons – they feed many, they come in so many flavors and the leftovers freeze wonderfully for a future meal.
- 6 large potatoes
- 8 pieces of turkey bacon, cooked and diced
- 1 Tbsp garlic salt
- 1 tsp onion powder
- 1/2 tsp cayenne pepper or to taste
- 4 cups of chicken or vegetable broth
- 3/4 cup of milk - I used unsweetened almond milk
- Cheddar Cheese
- Sour Cream
- Green Onions, diced
- Heat oven to 400 degrees
- Scrub potatoes and dry. Wrap each in foil and puncture with sharp knife a couple of times.
- Place directly on rack in heated oven.
- Bake for 1 hour. Sharp knife should go in easily.
- Carefully remove foil and let sit for 30 minutes to cool a bit.
- Peel 4 of the potatoes and cut into large pieces.
- Cut the 2 other potatoes into small pieces and set aside. Leave the skins on.
- Place 2 cups of the broth into blender and add 1/2 of the peeled cooked potatoes. Blend to smooth consistency. Repeat with other half of potatoes and broth. Add some water if more liquid is needed. Place this into a large pot on stove.
- Add in the baked potato pieces, milk, garlic salt, onion powder and cayenne powder. Cook on low-medium until warm and spices are incorporated.
- Ladle into bowl and top with bacon, cheddar cheese, sour cream and green onions.
What is your favorite kind of soup?
