The summer after my senior year of high school, I had my wisdom teeth removed.
My dad had to help me out to the car, as I was still woozy from the anaesthetic. I climbed out of the car as he went to open the garage, and nearly passed out on the hood of our Buick.
When I was finally “with it” enough to eat something, we defrosted some soup, a “dentist-approved” post-surgery food. I was working at Panera at the time, and had brought home four large containers of baked potato soup the day before.
For the next four days, I ate baked potato soup for lunch. I ate baked potato soup for dinner. I ate bowl after bowl.
I’m not sure why I thought it would be a good idea to eat the same soup at every meal, but I wasn’t able to eat baked potato soup for years afterwards. Which is a shame, because baked potato soup is delicious. And filling. And did I mention delicious?
Needless to say, I’m back on the baked potato soup bandwagon. Just don’t ask me to eat it twice a day for four days straight.
Baked Potato Soup
To save time, bake the potatoes the day before and refrigerate. On the day you make the soup, mash the cold potatoes with the other ingredients as directed. This soup is delicious on its own, but for a little extra flavor, try garnishing each bowl with minced chives, crumbled bacon or more cheese.
Serves 4-6
Prep Time: 30 minutes
Cook Time: 1 hour, 15 minutes (30 if potatoes are already baked)
2 pounds Russet or baking potatoes (about 4 large potatoes)
1/2 cup light sour cream
1/4 cup shredded cheddar cheese
1/2 cup shredded Asiago cheese
1 cup half and half
4 cups vegetable stock
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 medium yellow onion, diced
1/4 cup all-purpose flour
Salt and pepper, to taste
Minced chives, crumbled bacon and/or shredded cheddar, for topping (optional)
Preheat the oven to 400F. Poke holes in the potatoes and place on a baking sheet. Bake at 400F for 45-50 minutes, or until fork tender.
Mash the potatoes with the sour cream, cheese and half & half in a large mixing bowl. Set aside.
In a teakettle or small saucepan, warm the stock.
Heat the oil in a large stockpot over medium. Add the garlic and onions and cook, stirring occasionally, until softened, about 3-5 minutes.
Whisk the flour into the oil until smooth, then carefully whisk in the stock. Cover and bring to a simmer for 6-8 minutes to allow the stock to thicken a bit.
Add the potatoes, cover and bring to a simmer. Remove the cover and decrease the heat to low. Allow to simmer for 10-15 minutes so that the soup warms through and the cheese melts.
Season to taste with salt and pepper. Ladle into bowls and serve topped with chives, crumbled bacon and/or shredded cheese (optional).
{ 15 comments… read them below or add one }
Yum! Sounds amazing! Haha I remember eating so much soup and pudding when I got my wisdom teeth out, I couldn’t touch soup for weeks after that
Lauren @ What Lauren Likes recently posted..Party like it’s my Birthday
I got my wisdom teeth out 4 years ago (as well as a baby tooth that never fell out, even though I was 25, and had the roof of my mouth ripped open to find the adult tooth…) and remember eating nothing but KFC mashed potatoes & Wendy’s Frostys for about 5 days. So healthy…
I do seem to remember having a Frosty or some sort of milkshake, too. I just can’t remember what…
I remember my first post wisdom teeth surgery meal was a vanilla milk shake. I Couldn’t use the straw and it ended up all over me:) this soup looks mighty tasty
Lindsay @ biking before bed recently posted..Thanks for A cappella and Garlic Presses
I could eat that soup for lunch and dinner for a week. Delicious-looking recipe with three different dairy-based components.
When I had kidney surgery two years ago, I couldn’t eat anything besides italian ice and broth for a week. That sucked.
Victoria (District Chocoholic) recently posted..Vosges Truffles: Naga
Wow, that would get old FAST I imagine…
If this doesn’t warm you up on a cold day like today, I don’t know what will! Can’t wait to give this baby a go!
The Mrs @Success Along the Weigh recently posted..Winner of the Running Goals Sticker
Hope you enjoy!
My wisdom teeth were impacted. I remember about passing out on the hood of my dad’s car, too. My first post-surgery meal was pudding and chocolate milk. I think this soup would have been just as good.
Deva @ Deva by Definition recently posted..An Early Start
Let it be known, we did offer other food choices at the time!
Yes, but I was determined to not let the soup go to waste.
All I remember after having my wisdom teeth out was that my mother let me eat way more ice cream than usual.
I have never heard of baked potato soup before. Does it taste significantly different to a potato soup where the potatoes are not baked first?
sarah, simply cooked recently posted..Home Cooking by Laurie Colwin – and sweet potato pancakes with preserved black beans
You get a more rounded, roasted flavor than a soup with unbaked potatoes. I love both, but baked is definitely best for this soup!
I love soups with potatoes. You are my hero.
Emily @ Relishments recently posted..Goals in Progress: September
Looks yummy!
I will try to make that one using your recipe for my husband, he is potato soup holics… Thanks for sharing
Sheryl recently posted..Womens Health Blog