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.
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.
- 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).