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This came about one rainy afternoon, when I was baking myself a potato for lunch and then my boyfriend--who was at school playing Magic--calls and says he'll be home for lunch. Well...that put a damper on my lunch plans, he was going to come home all cold and wet and hungry and I was going to be the only one with the baked potato. So after dilberating with myself for the time it took the potato to finish cooking, I came up with the plan of Baked Potato Soup. After something my dad told me about the beauties of pot roast, how it can stretch itself by going from roast, to stew, to soup. To there you have it. blaugh

Baked Potato Soup

-2 large potatoes, baked* (or you can use 4-5 small potatoes)
-3 ½ to 4 cups of milk
-1/4 cup of butter (1/2 a stick)
-Salt to taste
- Pepper to taste

First, dice and mash the potatoes—leave the skins on—and put them into a medium sized pot and turn it to medium heat and add the milk. Let it come to a simmer and add the butter. Then add the salt and pepper to taste. Lower the heat and continue to let it simmer until it thickens; continually stir it, making sure it doesn’t scorch or get a skin.

When it’s done you can mix in or garnish it with whatever you normally put on a baked potato, it all tastes good or just eat it by itself it can stand alone too!


(*Note: About baking potatoes, I know everyone has their method but for this I suggest stabbing the potatoes several times, buttering the outsides of them, wrapping them in foil and putting them in the oven until they’re really soft. Don’t nuke them unless you have to!)