Is there anything that says fall + winter like hearty soup cooking on the stove? Soup is my go-to food this time of year. It’s easy and comforting and something my whole family will eat (mom win!). Weekend vibes with football on tv, the fire going and a pot of soup simmering all afternoon. Or something easy to whip up after work and school that will warm everyone up around the dinner table. Years ago when I was newly married and trying to figure out how to work full time and eat something besides take-out, my aunt shared this Baked Potato Soup recipe. I was amazed that she just rattled it off from memory!
This has been one of our favorite recipes for years now! It’s in the regular soup rotation because it’s sooo good! Plus, fast and easy which are cooking requirements in my house.
Ingredients
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 onion (I don’t love onions, so I just sprinkle in onion flakes)
- 2 Tablespoon butter
- 6 potatoes, chopped bite-size
- 4 cups chicken broth
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 1/2 cups Half & Half
- Bacon bits for topping
- Shredded cheese for topping
Instructions
Sauté onion, celery and carrots in butter in a large saucepan for a few minutes, until they start to get soft. Add chicken broth, potatoes and seasonings. Cook on medium-high heat until potatoes are tender. (I like to boil at least 10 minutes, and then reduce to simmering.) Add Half & Half and reduce heat to low for another 5-10 minutes.
Serve topped with shredded cheese and bacon.
Tomato Soup Variation
This same recipe easily converts to a yummy tomato soup! Leave out the carrots and potatoes. Instead, add a can of diced tomatoes and make sure the celery is chopped very fine. Top with parmesan cheese! (This soup served with grilled cheese, is there anything better?!)
Enjoy!
So good and easy! I hope it brings a little warmth and comfort to your home during the craziness right now.
XO, Kelli
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