Here is my recipe for Super Simple Super Yummy Baked Potato Soup – or “Comfort in a Bowl!”

Ingredients:

3 large potatoes

2 leeks, chopped

1 T. butter

3 cups Chicken Broth

sea salt

freshly cracked pepper

green onions, diced

hot sauce to taste

 

Step one:  Bake potatoes for 1 hour at 425.  Just pierce them a few times and put them directly on the rack.   This is a great step to do the night before you want soup – maybe while you are preparing and cleaning up dinner – you are in the kitchen anyway!

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Step two:  Saute leeks in butter – maybe 10 minutes or so, just until soft.  While they are cooking, peel and roughly chop the potatoes – don’t worry if some of the skin remains.

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Step three:  Add potatoes and stock to leeks and cook for 15 – 20 minutes on medium high.

Step four:  Puree the soup – I use my immersion blender but a regular blender would work, just be careful not to burn yourself!

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Step five:  Season with salt, pepper and hot sauce and garnish with green onions.

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Step six:  Enjoy!  Like most soups, this is even better the next day.

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Shared on Tasty Traditions  Real Food Wednesday 

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