Baked Potato Soup

There's nothing more comforting on a cold evening than a big bowl of soup. I made this for my husband because he was feeling under the weather and needed to be warmed up on the inside. It's filling on it's own but can be paired with a sandwich or salad if you want a bigger meal.

Most versions of this soup contain potatoes and classic toppings, but I add a little bit of broccoli to it as well. Make sure and use a good quality stock for the most flavor. Because potatoes can be bland, check and adjust seasoning to taste during and after cooking is completed.

Baked Potato Soup


2 tbs olive oil
1 celery stalk, chopped
1/4 cup onion, chopped

1/2 tsp ground thyme
1/2 tsp tarragon leaves
fresh ground pepper
salt

2 cups chicken stock
1 cup water
3-4 medium white potatoes, cubed
1/4 cup broccoli florets

2 cups heavy cream
paprika
nutmeg
3-4 slices bacon
2-3 tbs flour
shredded cheddar cheese
chopped green onion

In a deep sauce pan, heat olive oil. Add onion and celery and saute for 5-10 minutes. Season with thyme, tarragon, pepper and salt and saute for 5 minutes longer. Add chicken stock and water, bring to a simmer and cook for 10 - 15 minutes.  Add potatoes and broccoli, cook until potatoes just start to get tender, about 5-10 minutes. Add heavy cream, dash of paprika and dash of nutmeg and simmer for another 15 minutes. Meanwhile, cook bacon over medium heat until done. Remove bacon from pan and crumble. Add flour to bacon drippings, cook until smooth. Add flour mixture to soup to thicken slightly. When ready to serve, top with crumbled bacon, cheddar cheese and green onions.