Do you want to know what I love about fall? Long pants. Not so much because I love long pants but because they disguise my slippers enough to pass for regular shoes. I can get away with wearing slippers to the grocery store, post office, or even the bank! It’s like my little secret that makes me happy . . . that no one has to be aware of or judge me for. Do you want to know what else I love about fall? All the great comfort food. Warm chili, stew, and soup. Served, of course, with buttered bread.
This is one such recipe . . . one that turns ordinary leftover baked potatoes into a whole new incredible meal. Usually the word “leftovers” means “we’ve had this before but we’ll endure it again.” Not so with this baked potato soup. It is fresh. Fabulous. Fantastic. A great choice for fall/winter. Garnish it with cheese, bacon, and onions and you have a meal!
3 medium Russet potatoes, baked (see baked potato tips)
3 T butter
1 c diced sweet onion
2 T flour
4 c chicken broth
2 c water
1/4 c cornstarch
1 1/2 cups instant mashed potatoes
1 t salt
1/2 t pepper
1 – 1½ c half-and-half
1/2 shredded cheddar cheese
1/4 c crumbled cooked bacon (see bacon tips)
2 green onions, chopped
Melt butter in large saucepan. Over medium heat, sauté onion until light brown. Whisk in flour. Slowly add chicken broth and water, stirring constantly. Whisk in cornstarch. Stir in instant mashed potatoes and salt and pepper. Bring to a boil, stirring constantly. Turn heat to low and simmer for 5 minutes. Meanwhile, peel and chop potatoes. Add to saucepan. Stir in 1 cup half-and-half. Simmer for 15 minutes or until thick. Add additional half-and-half if necessary. Serve garnished with cheese, bacon and onions.