Last weekend it was in the 80s, but this week the temperature went down down down, and it hasn’t gotten above 50 for a while. Plus there is rain. OK, we’re in Texas, so we need the rain (we definitely aren’t going to get any in August), but it’s kind of annoying. Couple that with the time change, a bad week at work, and then this morning I broke one of our bowls. Which can’t be replaced, because the store discontinued the pattern we got. Of course. This calls for some crazy comfort food.
Baked Potato Soup
4 tbsp butter
1 yellow onion, diced
2 pounds potatoes, peeled and diced (I used fingerling)
3 cups milk (I used 1 c whole, 2 c 1%)
4 cups chicken or vegetable stock (approx)
1/4 cup fresh chives
1/2 tsp dried thyme
salt and pepper to taste
8 ounces shredded cheddar cheese (about 2 cups? I used a lot and didn’t measure)
Crispy-fried and chopped bacon
Melt butter in a large stockpot. Add onion and cook until translucent. Add rest of ingredients through salt and pepper. Bring to a boil, then cover and simmer for about an hour.
In batches, puree soup in a blender, then pour back into stockpot. Add cheese and stir until completely melted. Cook about 10 more minutes. Serve with bacon sprinkled on top.
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