Baked Potato Soup

You may be wondering why in the world I would choose to make potato soup in the middle of July? It's just too hot for soup, for sure. Well, I'll tell you, it's not cold here by any means, but it has been a wonderfully rainy day here in Texas, which is a much needed relief from the fierce drought that we have had this year. Of course, one day of rain has in no way resolved the drought, but it has been nice to watch and hear the rain falling today. So there you have it. There is nothing like a lazy rainy day to put me in the mood for some quick and easy Baked Potato Soup. Luckily enough, I had all of the ingredients in my kitchen, so in just 30 minutes, some rainy day soup was served. If you are lucky enough to be enjoying your own rainy day, you should definitely stay in and make some soup. Or even if it's not raining. It's pretty tasty either way.

Baked Potato Soup　


4 russet potatoes, cubed
4 cups water
2 chicken bouillon cubes
4 tbs butter
2 tbs olive oil
1 onion, diced
4 cloves of garlic, chopped
2 cups milk
2 tbs light sour cream
salt and pepper to taste
cayenne, to taste
parsley, a sprinkle
shredded cheddar (optional)
cooked bacon, chopped (optional)
chives, chopped

1. In a large stock pot, melt butter with olive oil and cook onions and garlic until softened. Add potatoes, water, and bouillon cubes. Cover and simmer until potatoes are soft, about 20 minutes.
2. With a potato masher, mashed the potatoes while still in the pot. Pour in the milk and mix to combine. You can add more milk if you like a thinner soup. Add 2 large tablespoons of sour cream and mix to combine. Add salt and pepper to taste, cayenne, and a sprinkle of parsley. Mix well and simmer on medium heat another 10 minutes until thickened.
3. Let sit 5 minutes before serving. Serve plain or with cheddar, bacon and chives.
Serves 4