baked potato soup

baked potato soup | she likes to eat

i could not be more excited about spring arriving (only 6 more days until it’s official! ::breaks into wild happy dance::) we have had a rough winter here in the ozarks and, boy am i glad to see the snow go. (although the little she is pretty upset about it – i have never met someone who loves the snow as much as that little half-colorado kid does.)

so in one last winter hurrah, i want to share a cold-weather wonder that is a staple around here – baked potato soup. it is super thick and perfectly creamy, and topped with crispy bacon, it’s one of my favorite comfort foods. ย oh, and extra points: it’s always a win for me in the meat-and-potato husband department.

*to make this whole30 friendly, omit the heavy cream – that’s it! oh and make sure not to go for the sour cream or cheese garnishes ๐Ÿ™‚

baked potato soup
adapted from the nordstrom friends & family cookbook

ingredients

3-4 tbsp olive oil

4 cloves garlic, minced

1 yellow onion, chopped

2 carrots, peeled & chopped

2 celery stalks, rinsed well & chopped

1 ย bay leaf

2 tsp dried thyme

6 cups (48 oz) chicken stock (low-sodium)

4 large baked idaho potatoes, flesh scooped from shell and mashed (**see below)

1 cup heavy cream

coarse sea salt & pepper

for garnish:
sour cream,ย shredded cheddar cheese, chopped green onion (green & white parts), 6-8 slices bacon (cooked until crisp & crumbled)

directions

1. in a large pot over medium-high heat, warm the olive oil and swirl to coat the bottom of the pan. add the garlic, onion, carrots, celery, bay leaf, and thyme. saute, stirring frequently, until the vegetables are softened, about 10 minutes.

2. add the chicken stock and bring to a simmer, then simmer uncovered for 30 minutes. (the veggies should be very tender.) discard the bay leaf. add the baked & mashed potatoes, cover, and simmer for 10 minutes.

3. remove from heat and, using an immersion blender (or in batches with a blender), blend the soup to make creamy – as desired. (if you like your soup chunky or not as creamy, you can skip this step.) whisk in heavy cream, a heaping 1/8 tsp sea salt, freshly ground pepper (to taste), and return to heat, on low, for about 5 minutes. ladle soup into bowls and top with a dollop of sour cream, cheddar cheese, green onion, and crumbled bacon (about one crumbled slice per bowl).

recipe makes about 6-8 bowls.
keeps for 4-6 days in fridge in an airtight container.
reheat in microwave or on the stove.

**to bake the potatoes, i follow this “recipe” from the kitchn. they turn out perfectly every time.

enjoy!

goat cheese & thyme quiche with hashbrown crust

goat cheese thyme quiche with hash brown crust

seems like i’m kind of stacking up the goat cheese recipes lately – like with these biscuits and this queso fundido. i would probably entertain the idea of dedicating my entire blog to the love of goat cheese, if i didn’t love chocolate so much.. and baking.. and bread.. and cookies.. and mexican food.

when i see a recipe with goat cheese in it, i immediately put it in my “to-make stack” (well, unless it has loads of tomatoes or mushrooms – sorry folks, can’t do it). this recipe is inspired by/adapted from a martha stewart dish – i added a few things and cut the recipe down in size a little, for ease. seriously y’all, the end result was awesome. the warm, gooey goat cheese and the crunchy hashbrown crust turned out to be such a great match. the thyme really adds a lot of flavor and the sour cream makes it super creamy. it’s the perfect dish for a brunch or even lunch, next to a bowl of warmย tomato soup.

goat cheese & thyme quiche with hashbrown crust

ingredients

2 tbsp butter, melted

1/2 package frozen shredded hash browns, thawed (about 4 cups)

9 eggs

1 cup sour cream

4-5 ounces goat cheese, crumbled

1/4 tsp dried thyme

2 whole green onions, chopped

sea salt & freshly ground pepper

directions

1. preheat the oven to 375. coat an 8 inch pie dish evenlyย with olive oil cooking spray.

2. in a large bowl, combine thawed hashbrowns, melted butter, 1 egg, 1/4 tsp sea salt, and 1/8 tsp pepper. mix well with a spatula. press into prepared pie dish (also up the sides) with the spatula. place on a rimmed baking sheet and bake until set, about 15 minutes.

3. in another large bowl, whisk 8 remaining eggs. add sour cream, goat cheese, 1 tsp sea salt, thyme, and pepper – mix well. pour into pre-baked crust and sprinkle the chopped green onions evenly over the top. bake until set (gently tap the side of the pie dish -the filling should jiggle slightly in the middle but not on the sides), about 30-35 minutes. serve while still warm.

enjoy!

goat cheese & thyme quiche with hashbrown crust