Jay was talking earlier this week about some of the old recipes on this site, and so we’ve been having fun going over old posts, remembering dumb things I write about, and wishing we had 6 meals in the day so we could just. eat. more. I always feel like I’m missing out on some kind of great food, you know? Even though I’m constantly eating. It’s a rough life.
Anyway, it’s been raining every. single. day. this week in Greenville, is unseasonably cool, and is just all-around soup weather, maybe the last few days like this we’ll get before the terrible horrible no good very bad heat sets in. I actually don’t mind the SC summers, but it can admittedly get pretty brutal.
This is one of the most popular soups on this website, and one of my personal favorites. Loaded baked potato soup! It’s vegetarian if you use veggie stock, or you can add some crumbled bacon and chicken stock and meat it up, it’s totally up to you.
Here’s the original post, and the recipe is below. Try it before it’s too late, it’s well worth it!
- 4 large baked potatoes, peeled and chopped
- 2 ribs celery, diced
- 1/2 medium onion, diced
- 4 cups vegetable or chicken stock
- 1/2 cup heavy cream
- 8 ounces cheddar, grated
- 1/2 cup sour cream
- 4 scallions, thinly sliced
- salt and pepper
- In a large soup pot, add the celery and onion with a drizzle of olive oil. Cook for 5 minutes until slightly softened, then add the stock. Cook for 5 more minutes to heat the stock through, then add 2/3 each of the chopped potato and the cheese, the cream, and the sour cream. Stir to combine.
- Using a blender or immersion blender, carefully puree the soup until very smooth. Return to the pot, and add the remaining chopped potatoes and most of the scallions. Stir, and let simmer for 5 minutes. Taste, and add salt and pepper as needed.
- Garnish with extra cheese and scallions, and serve!
- I bake my potatoes in the microwave for about 25 minutes, but use any cooking method you like!