Baked Potato Soup.

Let me give you a visual: I’m sitting in a comfy chair, swaddled in a fleece blanket, my neck wrapped in a scarf, slurping this soup.

Yes, friend.  Fall is officially here.  And since I live near Chicago, chilly temperatures are accompanied by blustery winds.

If you’re experiencing a drop in temperature, or just need something warm and comforting, I highly recommend this soup.  It’s creamy and delicious — and… do you want to know something that might blow your mind a little bit?  This soup (though not pictured) is even more amazing when you top it with hot, chopped bacon.  YES.

So, bust out your favorite comfort movie, get your coziest blankets out of storage (or out from under your sleeping cat or dog), make this soup and get snug.  Leg warmers are also highly recommended.

Baked Potato Soup

Recipe adapted from Barefoot Contessa

You will need:

1 medium onion, diced

2 T. olive oil

2 T. butter

4 c. vegetable stock

1 c. water

1 and 1/2 c. half and half

1 c. grated sharp cheddar cheese

1/2 c. grated monterey jack cheese

4 c. redskin potatoes, cubed

1 small package frozen corn

2 t. salt

1 and 1/2 t. garlic pepper

1/2 t. turmeric

1. In a large stock pot over medium-high heat, saute onion in olive oil.  Add in butter and saute until onion is soft.

2. Add in salt, pepper, and turmeric.

3. Add in vegetable stock, water, and potatoes.  Bring to a simmer and cook until potatoes are fork tender.

4. Add half and half.  Add cheeses, stir and let cheeses melt.

5. Add frozen corn and let soup come back up to a simmer.

Serve hot with shredded cheese, sour cream, and (optional) bacon bits on top.

Soup will keep, in an airtight container in the refrigerator, for up to 5 days.

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