After a December full of 60 degree days, it finally snowed! We had a beautiful snow storm on Christmas Day. I never thought it would happen. I believe it was my snowflake cookies that did it. I have been waiting for snowy nights so I could make delicious soups to warm the cockles of me heart. Baked potato soup is perfect for a snowy winter night.
And guess what? It snowed another foot last night. My kids are so excited to build snow forts and snowmen. It takes us about 45 minutes to put on all their gear. Then they return after 5 minutes outside, shed all that gear (of course, so that it melts and drips all over the kitchen floor), then request hot cocoa. Seriously?
So this baked potato soup… Think about all the tasty flavors of a baked potato and then imagine it in a comforting, hearty soup
I’ve been making it for years, but it wasn’t until very recently that I discovered a key that I had been missing. In the past the soup was pretty rich. Too rich in my opinion. It was so delicious but heavy and one toned. It was watching an episode of cutthroat kitchen that made me realize what it was missing. (Which is a hilarious show if you have never viewed it.) The judges talked about balancing richness with acid and a little lightbulb went of in my noggin.
I added just a wee bit of lemon juice and voila. Perfection.
If you make a few extra baked potatoes for another meal, save them and you can use them in this soup. In fact, it is better to do it this way so you don’t have to bake potatoes and then make soup in the same night. If you already have the baked potatoes, this soup is pretty quick.
Recipe Source: My mother dearest