At midday, my husband and I leave our computers and sit down to lunch and this loaded baked potato soup is one of our favorites. Soup, hearty and rich and filling, is a mainstay on our lunchtime table. Either one of us will toss the ingredients into a single pot around noon, and let it simmer until done, when we sit down to eat, supplementing lunch with a big salad, a slice of no-knead sourdough bread, homemade fermented vegetables, and chicken liver pate.
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Diana says
Jenni, I've used your bacon recipe for years with wonderful soy free organic bellies. How would this work with a shoulder?
Your cookbooks are at the center of my kitchen. THANK YOU!
Karen says
I must admit, when I first read this post, I thought there is no way this potato soup could be made on a "lunch" hour. That, and it couldn't possibly have much flavor to it. Well, I was wrong on both accounts.
I've made a lot of potato soup recipes over the years. All time consuming in one fashion or another. This recipe was the easiest and the best potato soup I have ever made, seriously. I made one substitution, Yukon Gold potatoes for the russet, because it's what I had.
Amazing recipe, on the table in about 40 minutes. Thanks for posting it! I will definitely be making this again. I've had it for dinner, breakfast and lunch, haha.