There is a little cheese shop down the road from my parent’s house in NJ that I really love. It is called the Cheeseboard. It is part cheese shop, part gourmet shop, part sandwich shop. If I were ever to own a restaurant of some sort it would be like this one. Good food, in and out, casual. On Fridays they serve Baked Potato Soup and that is where the inspiration for this recipe came from. I love a potato soup, but I do not like a cream based one. I like to add my calories on top and let the base stay simple. I have made this soup countless times and it is fool proof. Unless you get a wooden spoon stuck in the blender and it flies all over your house and gets on the floor, cabinets, and ceiling. My husband ended up painting over dried up potato soup. Gross. But that is a story for another day.
I have made this soup using various methods, but it really tastes best when you bake the potatoes. It adds a depth and warm flavor to the soup that you just cannot get when you boil the potatoes. This recipe is more of a guide than an actual recipe. Basically you are making a really runny mashed potato thinned with chicken stock. So use as many potatoes as you would like and adjust the amount of liquid to that. I like to make a really big pot and eat it the next day for lunch. This soup is a favorite with kids too. They really like to top their soup themselves.
1 (5-pound bag) Yukon Gold potatoes
1 large container chicken broth
salt and pepper
grated cheddar cheese
sliced green onions
Bake your potatoes and let them cool. Scoop out the flesh.
I use my immersion blender for this, but until I got that, I used a regular blender and pureed it in batches. Add the potato to a pot and add some chicken stock.
Add enough chicken stock to get the consistency of a thick soup. Add salt and pepper. It will take a lot of seasoning so add slowly and taste frequently. Heat over low to medium heat until hot and serve.
Top the soup as you would a baked potato.
Like eating a bowlful of hugs.