Creamy Potato Soup

Heat chicken stock, thyme, salt and pepper on the stovetop in a medium stock pot.

Chop raw potatoes and onions into small/medium pieces. They won’t break down all the way, so they need to be bite-sized. Add to the stock. Simmer slowly (on low-med heat) for 1 1/2 to 2 hours. Tt shouldn’t ever, ever boil—if it does, turn the heat down!

Dice the baked potato, then add it to the pot along with the cream. Let it simmer away for about 10 more minutes, or until you’re ready to serve it. If the soup becomes too thick, thin it out a little with water or chicken stock.

Serve warm (obviously) and some yummy toppings would be: cheese, sour cream, bacon, scallions. It’s also delectable in a sourdough bread bowl—I can find them in my grocery store’s bakery sometimes.