If you love loaded baked potatoes and soup, like I do, then this is the perfect recipe for you! This thick and creamy potato soup is speckled with fragrant herbs like rosemary, thyme and parsley and topped with all of the somewhat-indulgent things found on a baked potato. It’s hearty, warm and filling. Not to mention completely satisfying. Especially on a crisp, cool night or when you’re feeling under the weather.
This is a fun meal for kids who get to chose their own toppings like bacon crumbles, shredded cheese, broccoli flowers, green onions, and sour cream. It’s a favorite in my house and is as easy as boiling potatoes. While the potatoes cook the toppings can be prepared. A portion of the potatoes are removed at the end, mashed and added back in to thicken it. It is entirely up to you to decide how chunky you want to make it. I like a few chunks of potatoes floating around and if the peels look good I leave them on too for texture and flavor.
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