There's nothing as comforting as a big bowl of soup on a cold Winter night, especially one that tastes just like a baked potato! If you happened to be baking a couple potatoes for dinner already, throw a couple more in the oven so you can make this amazingly delicious soup.
Once you have your potatoes baked (I find it easiest while the potatoes are baking to bake the bacon in the oven at the same time), it takes no time to put the soup together, just caramelized leeks and a blender to smooth the texture. You can blend the whole potato and the skin, but I like to cube about a quarter of the potato to add a little more texture. Top your soup with all of your favorite baked potato condiments like chives, sour cream, cheddar cheese, and bacon bits. Each bite will warm your soul, so keep reading for the recipe!
Soup's On: Baked Potato Soup
There's nothing as comforting as a big bowl of soup on a cold Winter night, especially one that tastes just like a baked potato!
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. 