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:
- In a large saucepan over medium heat, melt the butter.
- Add the chopped onion and sauté.
- Add the chicken stock.
- Chop the baked potatoes into bite size pieces and place in the pot for 8-10 minutes to let the flavours come together.
- Remove from heat and then add the milk.
- Let cool for a few minutes and then use a handheld mixer to puree to desired texture, leaving the soup a little chunky.
- Reheat.
- Add salt and pepper to taste.
- Serve in bowls and sprinkle chopped green onions, cheddar cheese and freshly ground black pepper before serving.