Baked Potato Soup

Baked Potato Soup

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.  

Baked Potato Soup
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  1. 6 large potatoes
  2. 8 pieces of turkey bacon, cooked and diced
  3. 1 Tbsp garlic salt
  4. 1 tsp onion powder
  5. 1/2 tsp cayenne pepper or to taste
  6. 4 cups of chicken or vegetable broth
  7. 3/4 cup of milk - I used unsweetened almond milk
  8. Cheddar Cheese
  9. Sour Cream
  10. Green Onions, diced
  1. Heat oven to 400 degrees
  2. Scrub potatoes and dry. Wrap each in foil and puncture with sharp knife a couple of times.
  3. Place directly on rack in heated oven.
  4. Bake for 1 hour. Sharp knife should go in easily.
  5. Carefully remove foil and let sit for 30 minutes to cool a bit.
  6. Peel 4 of the potatoes and cut into large pieces.
  7. Cut the 2 other potatoes into small pieces and set aside. Leave the skins on.
  8. 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.
  9. Add in the baked potato pieces, milk, garlic salt, onion powder and cayenne powder. Cook on low-medium until warm and spices are incorporated.
  10. Ladle into bowl and top with bacon, cheddar cheese, sour cream and green onions.
Deliciously Inspired
 Sometimes a potato isn’t just a potato.  It is a smooth, creamy warm bowl of deliciousness.


What is your favorite kind of soup?


Potato Bread – Bread Machine

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This recipe is adapted from a recipe found in an old cookbook that reminds me of the rolls my Grandma Leona used to make.  I’ve made a few changes with some of the customary ingredients to create a vegan version but have listed both sets of ingredients below in case you want to use dairy products.  This loaf will be a bit denser that a standard white flour loaf.  I’ve also included directions if you don’t have a bread machine.

Bread Machine Bread2

Potato Bread - Bread Machine
An easy to put together bread for the bread machine. The addition of the potato adds to the tenderness of the bread.
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Wet Ingredients
  1. 1/4 cup Water (110-115 degrees) I feel it - it's hot but I can still place my finger in it.
  2. 1/4 cup Earth Balance or Butter, softened
  3. 1 cup Unsweetened Almond Milk or milk of your choice
  4. 1 egg Flax Egg (3 Tbsp of water and 1 Tbsp of flax seed mixed) or Egg
  5. Dry Ingredients
  6. 4 1/2 cups White Spelt Flour or flour of your choice
  7. 1/2 cup Instant Potatoes or you can boil a potato and mash (no seasonings)
  8. 1/3 cup Sugar
  9. 1 tsp Himalayan or Celtic Salt or your salt of choice
  10. 2 1/2 tsp Active Dry Yeast
Bread Machine Directions
  1. Place wet ingredients into assembled pan of bread machine.
  2. Combine dry ingredients (except for yeast) in a bowl. Mix well and add to bread machine.
  3. Gentle tap bread machine container to level out dry ingredients.
  4. Using a spoon make a little hole in dry ingredients and add yeast.
  5. Place pan in bread machine.
  6. I use the setting for a White/Wheat Bread with a Medium Crust.
  7. Start machine. After the machine has started mixing - lift lid and scrape sides with rubber spatula.
  8. After the bread is baked - remove from pan and enjoy.
Conventional Directions
  1. Place water and milk in a small pan and heat until it reaches 110-115 degrees. Remove from heat and place butter in until it melts. Place heated liquid into a bowl and add yeast. Stir until it dissolves and bubbles. This should just take a few minutes.
  2. Combine dry ingredients in another bowl.
  3. Place the liquid with the yeast into a large mixing bowl (a Kitchen Aid Mixer works great but a mixer will get you there also)
  4. Then add 2 - 2-1/2 cups of your dry mixture into the wet ingredients and beat until smooth. I usually use a beater for this part. It's easier to get the dough started.
  5. Switch to your dough hook or prep your counter with some flour and scrape the sticky mixture in the center of the flour. Keep adding 1/2 cup of the dry mixture into mixture until it holds together.
  6. If you are using a Kitchen Aid - the dough will begin to pull away from the sides.
  7. If you are incorporating on the counter - place 1/2 cup of dry mixture into the center of the sticky dough and using the heels of your hands push away from you. Then pull the dough over itself and repeat a few times before adding more of the flour mixture. Add flour to the counter as needed to prevent sticking. This is where I use my scraper tool.
  8. Once the flour is incorporated continue with kneading the bread for 5 minutes.
  9. If you are using a Kitchen Aid mixer let it run on Speed 2 for 5 minutes, adding flour as needed.
  10. Grease a large bowl and form the dough into a ball and place inside bowl and then flip the dough - this will prep the top. Cover with syran wrap or a hot wet kitchen towel (ring it out good) and let rise for an hour or until doubled.
  11. Punch down - place on floured counter and knead a few times.
  12. Form 3/4 of the dough into a loaf (roll out into rectangle and then roll it up and pinch the ends so it fits in a greased bread pan. Form rolls and place in a greased muffin tin with the remainder of the dough.
  13. Cover and let rise for 45-60 minutes until double.
  14. Heat oven to 350 degrees and bake loaf for 45 minutes and rolls for 15-20 minutes. Tops should be browned and have a hollow sound when you tap on it. If the top browns too fast - place foil over top.
  15. Cool for 5 minutes and turn upside down and cool on cooling rack.
Deliciously Inspired
Good music always makes cooking more fun…

Bread Machine Bread - Tunes

Putting the ingredients together…

Bread Machine Bread