Monday was one of those days. The cloud cover was depressing, and despite the 0% chance for precipitation it started to rain on my walk back from the grocery store. At lunch time, my husband texted me asking if you could get Seasonal Affective Disorder on rainy days. All things considered, it was a slow and dreary day.
And because it was a slow day, I was pretty lazy about dinner. This soup comes together very easily, and although it isn’t the prettiest dish it helps to combat rain-induced apathy. So I took the half an hour or so it took to make a batch of this, and we sat down to dinner. My husband, who as I mentioned had been rather meh on account of the weather, perked up immediately. “It’s like eating the stuffing of a twice baked potato!” he deemed, scooping another bowl out for himself. And another. And as he scraped the dredges out from the bottom of the pot he asked, “How difficult was this to make?”
“Easy,” I replied. “Really easy. Why?”
“Let’s make another batch!”
And so, at 7:30 with a new-found energy that had been missing all day, I started frying up more bacon while he peeled the rest of our potatoes. We raced to finish the soup before The Big Bang Theory started, and he had his lunches figured out for the rest of the week.
For the record, making a second dinner after we finish isn’t typical for us. Especially on a miserable day like that. Our ambition to make a second pot really speaks to how delicious — and therapeutic — this soup is. So go ahead and make it; and while your at it, just make a double batch from the outset!
Loaded Baked Potato Soup
Makes 4 Servings (or 2 if your husband is starving)
Adapted from Eating Well
- 3 slices bacon
- 1 tsp vegetable oil
- 1 small onion, diced
- 1.5 lbs baking potatoes, peeled and diced
- 4 cups vegetable stock
- ¼ cup sour cream
- ¼ cup shredded cheddar cheese
- Salt and Pepper to taste
- Various toppings: we used crumbled bacon, cheddar cheese, broccoli, and scallions
- In a stock pot over medium heat, cook the bacon in the vegetable oil. Once the bacon is cooked and crispy, remove the slices.
- In the remaining fat, sauté the onions until they are translucent.
- Add the potatoes and stock, stir to combine, and boil, covered, for about 15 minutes, until the potatoes are tender.
- When the potatoes are soft, reduce heat and mash the potatoes in the pot. You can make them as chunky or as smooth as you want. I opted to leave some small chunks, but it was mostly smooth.
- Add in the sour cream and cheese, stirring until melted.
- Serve with toppings of choice.