I am a happy girl when I can begin to make soups, stews, and heartier foods again. The smell of fall is in the air and the leaves are beginning to turn and fall onto the ground here in western New York. In fact, the weekend actually had a bit of autumn temperatures, which was the perfect reason to make some soup. I've been wanting to make a baked potato soup for a while and now that I have, I only wonder what took me so long. It's a delicious - stick to your bones - kind of soup. Perfect for crisp weather. Plus it's very simple to make. This soup is definitely going to be a popular dish at our place this winter.
This recipe will make a large pot of soup - about 4-5 large bowls. Please feel free to use vegetable stock in place of the chicken stock for a vegetarian version. Enjoy any leftovers for an easy lunch at work the next day.
