Baked Potato Soup

In a large stock pot, bring chicken broth to a boil and add potatoes. Make sure that the broth covers the potatoes in the pot and, if not, add water or more chicken broth until it does.

Boil potatoes for about 15 minutes or until they’re easily smushed with the back of the ratty ladle that came from Bubba’s bachelor pad.

Drain about half the liquid from the pot KEEPING THE POTATOES IN THE POT until you can see the tops of the potato chunks peeping out.

Using an immersion blender, puree the potatoes and chicken broth until smooth. Add salt and pepper to taste. Thin to your preferred consistency with more chicken broth if you want to be a pansy like that.

Or, blend the potatoes and chicken broth in batches until you have a consistency to your liking.

After that, you really only need to dress it up to your liking with the bacon, cheese, onions, more salt and pepper—it’s your soup, do what you like.