I have been meaning to make a soup for the longest time.  K and I are avid fans.  We both could have soup for dinner everyday.  So today the winds were blowing and the weather had that certain chill to it making you want a good homemade soup.  I came up with this idea on the way home.  It has a bit of this and a bit of that…

Baked Potato Soup
4 large potatoes (peeled and sliced)
4 cups chicken stock
A couple cloves of garlic
1/2 of a small onion
1 cup cheese (I used 4 cheese Mexican mix)
chives
1/2 cup heavy cream

Imagine the toppings you could have:
chopped spinach
bacon
shredded cheddar cheese
jalapenos
sour cream
green onions
diced tomato
Anything you like to put on your baked potato goes!

Set a large pot over medium heat. Chop finely the onion and simmer it a bit of the chicken stock till onions are slightly translucent. Add the rest of the chicken stock, the garlic and the potatoes. Let the stock/potatoes/onions/garlic come to a simmer, then reduce the heat to medium-low, cover and cook for 15 minutes, or until the potatoes are tender. Transfer half of the soup to a blender and puree. Add the pureed mixture back into the pot. Add cheese and chives and heat till cheese is melted. Stir in cream just before serving. The potatoes should still be somewhat chunky, but also creamy.
Serve immediately and top with your favorite toppings.

{Melt in your mouth Baked Potato Soup}

* As a side I didn’t have enough time to make crackers so I cut tortillas into triangles, sprayed them with some water and added seasoning.  I then baked them for about 5 to 10 minutes.  Delish!