OK, so this may not be the fastest soup ever, but it sure is easy. And delicious. And comforting. Who doesn't loved baked potato soup?! The reason this soup takes so long is that the potatoes have to bake. But have no fear, here's your gameplan for tonight's meal: When you arrive home, turn on the oven immediately, then throw the potatoes in. You have an hour to catch up on the Olympics, take a shower, make a martini — basically do whatever you want! When the potatoes are cooked, remove from the oven and while they cool, prepare the toppings of your choice. With just about 15 minutes of actual prep time, you'll have a soothing, scrumptious bowl of soup.
Sound like fun? Get the recipe and read more.
From Woman's Day Ingredients 1 medium head garlic, 1⁄4 in. cut off top Directions Serves 6.
6 large baking potatoes (about 3 lb), rinsed and pierced once with a fork
4 1⁄2 cups chicken broth
1⁄2 tsp freshly ground pepper
Toppings: crumbled cooked turkey bacon, shredded cheese, sour cream and minced scallions
From Woman's Day
1 medium head garlic, 1⁄4 in. cut off top