It seems like fall is here to stay, so it seems like the perfect time to make some soup! I looked through my recipe books and was intrigued by the Baked Potato Soup in the book Teens Cook, by Megan and Jill Carle. I love baked potatoes and I’d like to have more soup recipes, so here we go.
The first step in this recipe was to bake the potatoes for 45 minutes. I thought, “Ain’t nobody got time for that,” so I poked some holes in them and stuck them in the microwave for about 10-15 minutes, flipping them halfway.
I had to work this afternoon, so I made the soup this morning and put it in the crock pot on the “keep warm” setting for the day. I was worried that the chunks of baked potato would fall apart, but they actually held up!
The book actually had a note saying that the recipe was a bit bland without the cheese and bacon, which wasn’t going to go over well in a house with vegetarians. So I added a pinch of thyme and rosemary for more flavour. In future I would add more, because I couldn’t taste that much of it.
Overall, this soup tasted good. It was nice and toasty for a cold day. It was also very simple to make. I’ll probably be making this one again.