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. ¬†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 ūüôā

baked potato soup
adapted from the nordstrom friends & family cookbook


3-4 tbsp olive oil

4 cloves garlic, minced

1 yellow onion, chopped

2 carrots, peeled & chopped

2 celery stalks, rinsed well & chopped

1  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, shredded cheddar cheese, chopped green onion (green & white parts), 6-8 slices bacon (cooked until crisp & crumbled)


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.


hoosier daddy chili

as the weather is getting colder and colder, all i want for dinner is chili.
or at least something hot, and in a bowl.

i found this recipe years ago (not really sure where) and it is my standard chili recipe that i always use. i have edited it over the years and kind of made it my own. it is pretty spicy, which i love, so you’ll need to watch out if you’re sharing it with little ones.

since it’s got a little kick to it, i highly recommend a dollop of sour cream as a topper, along with a helping of shredded cheese – for me, a few pinches… for my husband, about 1/2 cup. (this chili is perfect alongside a plate of these¬†cheddar-green onion muffins.)

*recipe edited OCT 2013*

hoosier daddy chili


1 lb. ground chuck

1/2 white onion, finely chopped

4-5 cloves garlic, minced (or you can grate them over the pot)

1 tbsp ground cumin

2 cans condensed tomato soup

25-30 oz beef stock

1 can original rotel (if you want it spicy, get the HOT rotel)

3 tbsp chili powder

1 can red kidney beans, drained

1 can ranch-style beans (don’t drain)

freshly ground salt & pepper


1. in a large pot or dutch oven, cook ground chuck over medium-high heat. add onion about 1/2 way through and cook until onion is slightly translucent and meat is no longer pink. drain if desired. lower heat to medium. add garlic and cook about a minute. add the cumin & chili powder, stir & cook another minute.

3. add tomato soup, beef stock, and rotel Р stir to combine. reduce heat to medium-low and simmer 20-30 minutes.

4. add beans and simmer 30 minutes more. season with salt & pepper to taste. take off heat and let cool about 5-10 minutes in the pot, then serve.

serve with sour cream, chopped onions, shredded colby or cheddar cheese.

note: this will give you 6-8 good sized bowls of chili. we recently had a large group of people over, about 15 folks – i doubled this recipe and we had exactly enough for everyone. nothing leftover.)

photo via

speedy tomato soup

tomatoes and i don’t always have the best of relationships, i’d have to say.
BUT there are quite a few instances where i simply adore the red fruit (yes it is a fruit),
such as tacos, a B.L.A.T. sandwich, and a GOOD tomato soup.¬†and this weather we have been having lately is making me excited for what is coming, like¬†fall & chilly weather… sweaters… cozying up by our fire pit…
and enjoying warm, yummy soups.
i love this recipe mostly because it is so easy.
rarely do you find recipes that are ridiculously easy,¬†yet really good; i’d-eat-this-several-times-a-week good.

speedy tomato soup
recipe by picky palate


1 10-ounce can petite diced tomatoes

1/4 cup finely chopped white onion

1/4 cup heavy cream

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt


1. place tomatoes, onions, cream, salt, pepper and garlic salt into a blender, blend until smooth, about 20 to 30 seconds.

2. pour into a medium saucepan over medium heat stirring until hot, about 5 minutes. serve with a hot, fresh grilled cheese sandwich.

photo via