My family loves baked potatoes but I usually only make them on the weekend as the baking time is usually longer than I have on a weeknight.  On Monday or Tuesday, I’ll use the leftover baked potatoes to make this soup that is so perfect on a cool evening as it just has this way of warming you up inside!

Ingredients:

  • 2 tbsp butter
  • ½ cup chopped onion
  • 3 cups chicken stock
  • 3 large or 5 medium baked potatoes, peeled
  • 1 cup milk
  • Black pepper to taste
  • Salt to taste
  • Chopped green onions to sprinkle on top
  • Shredded cheddar cheese to sprinkle on top
  • Freshly ground black pepper to sprinkle on top

 

Directions:

  1. In a large saucepan over medium heat, melt the butter.

 

  1. Add the chopped onion and sauté.

 

  1. Add the chicken stock.

 

  1. Chop the baked potatoes into bite size pieces and place in the pot for 8-10 minutes to let the flavours come together.

 

  1. Remove from heat and then add the milk.

 

  1. Let cool for a few minutes and then use a handheld mixer to puree to desired texture, leaving the soup a little chunky.

 

  1.  Reheat.

 

  1. Add salt and pepper to taste.

 

  1. Serve in bowls and sprinkle chopped green onions, cheddar cheese and freshly ground black pepper before serving.