|Creamy Baked Potato Soup|
Usually if you look up a recipe for baked potato soup, it will be loaded with cream, butter, cheese, sour cream, and probably more butter. Basically a bowl of saturated fat bound to make you feel awful both physically and mentally afterward. This recipe is different, without losing any of the flavor. In my opinion, it probably tastes better because it uses wholesome ingredients that add flavor without fat, to create a satisfying soup that is high in protein and full of comfort.
I was able to whip this soup up very quickly once the potatoes were baked and scooped apart. I would recommend adding in about half of the milk, and then adding as much more as you need to get the consistency you are looking for. My mom chose to use vegetable stock in place of half of the milk, and olive oil instead of butter and it turned out just as delicious. I had it for dinner last night, and for lunch today and I swear it tasted better today. But that could of been because of the very small drizzle of gourmet white truffle oil I poured on top... so decadent. Regardless of how you choose to garnish this soup, it is a hearty meal for a cold fall day. Eat up!!
|green onions and tomatoes|
|baked potatoes separated and ready for use|
(save and freeze the skins for later use)
|dinner is served!|