Tasty Tuesday

Well it seems that Summer is just about over and the cool, crisp days of Fall are upon us. It's the time of year for a nice big comforting bowl of soup. This is one of my favorites.

Baked Potato Soup

4 large potatoes (peeled and cubed)

4 cups chicken stock

1 onion (chopped)

4 cloves of garlic (chopped)

2 cups milk

1 cup cream

salt and pepper to taste

parsley

1 stick unsalted butter

 
 
In a large stock pot or dutch oven, melt butter and cook onions and garlic until softened. Add potatoes and chicken stock, cover and simmer until potatoes are soft, about 30 minutes.

Using an immersion blender, puree the soup to desired consistency. You can leave a few big pieces to give the soup a bit of texture.

Pour in the milk and cream and mix to combine. If it is still too thick, keep adding milk or cream until you get the thickness you like. Salt and pepper to taste, you can also add a dash of cayenne pepper if you like to kick up the spice a bit!

Heat through and serve with toppings of your choice!

ENJOY!!!