a few weeks ago, i read about baked potato soup on mb’s blog and she mentioned that she’d shared the soup with a family who’d just had a baby and she still had plenty of leftovers for her own family. since i’d signed up to bring dinner to a new-baby-family that week, i thought i’d try the recipe too.
she wasn’t kidding. rich, creamy, comforting and considering the short list of ingredients, surprisingly delicious. it makes tons of soup and is just as good re-heated as it is the first time. you can make it in the crockpot and it’s super easy (as in, i had the recipe memorized enough that i told it to friends i visited that evening without having to look up the recipe again). and if you happen to have some leftover chili in the fridge at the same time, it’s excellent on top of this soup. in fact, if you think of it as a baked potato, you could potentially also add some steamed broccoli to this soup as well. i guess i’ll have to try that variation next time. i wonder if it would freeze at all well…. the recipe is here at mama loves food (hint: the reason it’s awesome has something to do with the two blocks of cream cheese….)
