Baked Potato Soup

The other day we had my youngest daughter’s first birthday party.  Oh. My heart.  Why do these kids grow so fast?!  I served chili and a baked potato bar with a bunch of toppings.  I intentionally made some extra potatoes to begin with and then some of our guests ended up being sick, so I had about 15 leftover baked potatoes, at least.  Not really complaining because there are so many things you can do with a leftover baked potato!  One thing that obviously came to mind was soup!  So I made an easy-under-30-minutes-to-make-soup with some of the potatoes!  It was pretty delicious.  Plus, I was able to use up some of the other leftover toppings as well!

My little baby is seriously the sweetest girl on the planet.  She is so lovey and cuddly.  She laughs at everything.  I knew from the start that she had her Grammie’s happy all the time demeanor and I seriously could not love that part of her any more than I already do! She brightens my day and makes me a happier person just being around her.  Aside from the fact that she would not go to anyone else for about the first seven months of her life, she was truly an easy baby.  And besides, I really didn’t mind how attached she was to me.  I’m her mama, who else was she supposed to be so attached to?

She’s learning so much right now it’s almost mind boggling.  She’s walking, pointing, waving bye, shaking her head no, saying ma-ma, da-da, ba-ba, ni-ni, no-no, ty-ty, blowing kisses, eating all the foods, playing all time, raising her arms, popping out teeth left and right, screaming, babbling, and dancing!  She’s a busy girl!  I just can’t believe how fast this year went with her.  It’s a little bittersweet because she’s our last baby, and while I’m content in knowing that, I just want to savor every moment, cuddle, giggle, restless night, new beginning, e-v-e-r-y-t-h-i-n-g she does!

Anyway I must move on, soup.

This baked potato soup is souper easy, souper delicious, soup-er!  It doesn’t take long to come together.  You’re basically just heating everything up because it’s mostly already cooked through.  I made in less than 30 minutes while everyone else was out playing in the leaves in the backyard.


1 tablespoon butter
1 tablespoon olive oil
1 sweet onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
4 leftover baked potatoes, diced with skin left on (or off, whatever you prefer)
1 cup leftover ham, diced finely, or 4 slices of bacon
1 quart chicken stock
salt & pepper, to taste
1 sprig rosemary (or any fresh herb like thyme or parsley, optional)
pinch of nutmeg
1 teaspoon dried parsley
1 cup heavy cream or milk
toppings: green onions, shredded cheese, and/or sour cream
In a heavy-bottomed stock pot, heat butter and olive oil over med heat until warm.  Toss in onions, celery, and garlic.  Saute for a couple of minutes until translucent.  (Alternately, slice bacon into small bits, sauté in pot until crisp.  Remove to a plate.  In the bacon drippings, sauté onion, celery, and garlic until translucent.)  Put potatoes in the pot along with the ham, if using.  Slowly pour in the chicken stock, scraping up any bits from the bottom of the pan.  Add in salt and pepper, rosemary sprig, nutmeg, and parsley.  Bring to a simmer.  Simmer until heated through, at least 15 minutes.  At the end, remove the rosemary and pour in the cream or milk.  Allow to simmer a few more minutes.  Serve in bowls topped with cheese, bacon, green onion, and/or sour cream.

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