Baked Potato Soup

potato soup.jpg

  • 1 quart chicken stock
  • 2 pounds baking potatoes
  • ½ pound yellow onions
  • 1 cup whipping cream
  • 1 baked potato
  • Salt and pepper to taste
  • 12 ounces cheddar, shredded
  • 4 tablespoons scallions, for garnish
  • 1 sprig dill, for garnish

Preheat oven to 400 degrees F. In a heavy 1 ½ gallon crock pot, heat chicken stock. Add thyme, salt and pepper. In a food processor, puree raw potatoes and onions. Add to stock. Simmer slowly for 1 ½ to 2 hours. Add whipping cream and diced baked potato. (If soup becomes too thick, then with water). Sale and pepper to taste.

Optional: Ladle hot soup into an oven proof serving bowl. Top with shredded cheddar cheese, crumbled bacon and onions. Place under the broiler until cheese is melted.

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