I’m ready for fall. Tired of my summer recipe box, I’ve been looking forward to some soups, stews, roasts for weeks. But it was 91°F the other day. Not exactly stew weather.
My compromise? Crock-pot chicken with baked potatoes. And I decided to throw some extra potatoes in the microwave for leftovers. Leftover baked potatoes? Yuck, right? But combined with some broccoli I already in the fridge and a couple other ingredients, we had a delicious meal in less than 20 minutes… And If I make the fall foods, the weather will come. (Insert corny Field of Dreams reference.)
Loaded Baked Potato Soup
1/4 large onion, diced
1 tbsp butter
1 1/2c chicken stock
1c baked or roasted potatoes, diced
1c steamed broccoli
1c condensed milk
1c cheddar cheese, shredded
Saute onions in butter until soft. Add chicken stock and bring to a simmer. Add potatoes and broccoli and simmer until heated through. Blend approximately 1/2 of soup base and return to pot. Add condensed milk and cheddar cheese and heat through until cheese is melted. Top with additional cheese and bacon bits if desired. You could also add diced ham, chicken, or anything else you have on hand. Dinner in less than 30, can’t beat that!