After making the stuffed potato skins last week, I found myself with a Tupperware container full of baked potatoes in the refrigerator and nothing to do with them. Since I am making a conscious effort not to throw food away, I knew I needed to create something.
The weekend ended up being very cold and rainy, and what is better to eat during bad weather than a hot bowl of soup? After checking what was available in my pantry, this is what I used:
Quick Baked Potato Soup
1 quart fat-free & low sodium chicken broth
2 T. cornstarch
1/4 c. sour cream
1/4 c. half and half
1 t. black pepper
1 t. paprika
2 c. chopped baked potatoes (approximately)
Toppings: shredded cheddar cheese, chopped scallions and crumbled bacon (I used the pre-cooked microwaveable kind to keep it simple.)
- Whisk the cornstarch, sour cream, and half and half with a small amount of chicken broth.
- Stir the cornstarch mixture and the remaining chicken broth into a large pot and heat to boiling (it must boil briefly for the cornstarch to thicken the liquid).
- Turn the heat to medium low, stir in the potatoes, and let simmer until the potatoes are heated through and the soup is thickened.
- Top with the cheese, scallions, and bacon.
This recipe was quick, satisfying, and filling for a very small amount of work. The only downside is that the leftovers become extremely thick after refrigeration. If you try this recipe and have leftovers, make sure you have some extra stock on hand to thin it back out when reheating.