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Hearty & Creamy Baked Potato Soup: The Ultimate Comfort Food with Leftovers

Indulge in the ultimate comfort of a hearty, creamy Baked Potato Soup – the perfect solution for transforming leftover baked potatoes into a satisfying meal. This robust recipe combines tender potatoes with sweet corn, tangy sour cream, and savory sausages, creating a dish that’s both deeply flavorful and wonderfully filling. You’ll find yourself intentionally baking extra potatoes next time, just so you can whip up a batch of this soul-warming soup. It’s more than just a recipe; it’s a clever way to minimize food waste while maximizing deliciousness, making it a staple for busy weeknights or cozy weekends.

Embracing the Calm After the Holiday Storm

The festive whirlwind of Christmas and New Year’s celebrations has gracefully receded, leaving behind cherished memories of joyful gatherings, generous gift-giving, carol singing, and, of course, abundant feasting. New Year’s Eve, with its joyous countdowns, clinking glasses, and heartfelt embraces, also brought its share of culinary delights. The holiday season, for many, is synonymous with lavish meals shared in the embrace of loved ones.

This past holiday season was indeed rich with shared moments around the kitchen. The kitchen, often the heart of any home, truly became the hub of activity. It was a place where stories flowed as freely as the wine or eggnog, where laughter echoed amidst the rhythmic chop of vegetables and the gentle stir of simmering pots. Family members, young and old, rotated through, offering willing hands for everything from peeling potatoes to washing dishes, creating a beautiful symphony of collaboration and camaraderie. These are the Christmases that etch themselves into our memories, filled with warmth and connection.

As much as I cherish the vibrant energy of the holidays, I equally appreciate the tranquil aftermath. This is a time for quiet reflection on the beautiful moments just passed, perhaps curling up with a new book and a warm mug of tea. It’s also when we gradually tuck away the festive decorations, transforming our homes back into their everyday cozy comfort. Most importantly, it’s a time to embrace simplicity, both in our lives and in our meals. We transition from elaborate holiday spreads to light, nourishing dishes, often cleverly repurposing holiday leftovers, all while quietly contemplating the fresh slate and exciting possibilities of the year ahead. This first week of January feels like a gentle reset, a blank canvas awaiting new intentions.

Setting Intentions for a Fulfilling Year

Instead of rigid New Year’s resolutions, which historically tend to fade by February for me, I’ve chosen a more fluid approach this year: to live each day to its fullest. This means making more mindful decisions about my health, lifestyle, and relationships, prioritizing my well-being wherever possible. It’s also about finally nurturing my creative side, which has patiently awaited attention. With another year of life experience, I aim to be a little wiser, incorporating that accumulated insight into my daily choices. I may not possess the wisdom of King Solomon, but I can certainly strive to make decisions that not only benefit those around me but also genuinely serve my own growth and happiness. After all, when I take better care of myself, I am better equipped to care for others.

And speaking of nourishment, let’s circle back to the kitchen and our simpler, yet profoundly satisfying, post-holiday meals.

The Happy Accident: An Abundance of Baked Potatoes

Our New Year’s Eve dinner for a lively group of seventeen featured grilled filet mignon, sautéed mushrooms and onions, fresh corn, a vibrant green salad, and, of course, baked potatoes. In my enthusiasm to ensure everyone had enough, especially the ever-hungry teenage boys, I seriously overestimated the number of potatoes required. The potatoes were small, practically effortless to prepare, so I decided to throw in “a few” extra – which, in retrospect, turned out to be nearly a dozen! My mental math, however, failed to account for the irresistible allure of a rich chocolate fondue for dessert, which inevitably claimed much of the diners’ remaining appetite. The delightful result? A perfectly re-sealable bag brimming with leftover baked potatoes, ready to spark inspiration for this week’s cooking. It was precisely what my “cooking-brain,” which had taken a much-needed sabbatical during the holidays, needed to get back into action.

These humble leftovers proved incredibly versatile. Half of the surplus potatoes were destined for a magnificent pot of comforting baked potato soup, ready to fill bowls and warm bellies whenever the mood struck or cooking fatigue set in. The other half, after a quick rummage through the pantry, transformed into a delectable dinner of crab-stuffed twice-baked potatoes on another evening. It’s a testament to the humble baked potato’s incredible adaptability.

So, the next time you’re preparing baked potatoes for supper, consider adding a few – or even a lot – extra. These simple additions can become the foundation for a multitude of wonderful, wholesome dishes throughout the week. And if you haven’t recently baked potatoes, don’t fret! This soup would also be fantastic using the same amount of diced raw potatoes; just ensure they cook long enough in the broth to become tender, but not mushy, absorbing all those delicious flavors.

Tips for Baking the Perfect Potato

Achieving that coveted crispy skin and fluffy interior for a baked potato is surprisingly simple. Here’s my go-to method: Start by thoroughly washing and drying whole baking potatoes, such as Russets, which are ideal for their starchy texture. Drizzle a small amount of neutral oil (like olive or avocado oil) onto them, then rub each potato thoroughly with your hands until it’s evenly coated with a thin film. This helps achieve that desirable crispy skin. Place them on a baking pan and bake at a high temperature (around 425° to 450°F or 220° to 230°C) for 45 minutes to an hour. The exact timing will depend on the size of your potatoes. They are perfectly done when a fork easily pierces through to the center, indicating a tender, fluffy interior ready for all your favorite toppings – or, in this case, for soup!

Choosing Your Ingredients Wisely

The beauty of Baked Potato Soup lies in its flexibility. For the chicken broth, feel free to use homemade, canned, or a good quality bouillon mixed with water. Each option offers a slightly different depth of flavor, so choose what you have on hand or what best suits your preference. Homemade broth will, of course, provide the richest taste. As for the sausages, this is another area for creativity! Any leftover cooked sausage or what you have in your fridge will work wonderfully. Think smoky kielbasa, savory farmer’s sausage, classic garlic sausage, or even a spicy chorizo if you crave a little kick. The key is to use something flavorful that complements the creamy potato base.

Classic Baked Potato Soup Recipe

This recipe transforms simple ingredients into a comforting and hearty meal, perfect for a chilly evening or a satisfying lunch.

Ingredients:

6 baked and cooled potatoes (about 2-3 lbs total), peeled (optional) and diced
1 large onion, finely diced (about 1.5 cups)
1 cup (250ml) celery, diced
2 cups (500ml) frozen corn kernels
2 bay leaves
10 cups (2.5 litres) high-quality chicken broth (or vegetable broth for a vegetarian option)
1 lb. (450gms) cooked sausages, cut in half lengthwise and then sliced into thin half-moons (yielding about 3 heaped cupfuls of sliced sausage)
½ teaspoon freshly ground black pepper (more to taste)
2 tablespoons whole grain mustard (or regular Dijon mustard for a smoother finish)
1 cup (240ml) sour cream (full-fat for richness, or light for a healthier option)
Additional sour cream, sliced fresh green onions, crispy bacon bits, or hot pickled banana peppers for garnish

Instructions:

**Combine Ingredients:** In a large, heavy-bottomed soup pot or Dutch oven, combine the diced baked potatoes, diced onion, diced celery, frozen corn kernels, bay leaves, chicken broth, sliced cooked sausages, and black pepper. Stir gently to combine all the ingredients.
**Simmer to Perfection:** Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 60 minutes. The longer simmering time allows the flavors to meld beautifully and the vegetables to become tender. Soups are wonderfully forgiving with cooking times, so feel free to let it gently bubble for an hour if time allows.
**Slow Cooker Option:** For a hands-off approach, you can also transfer all the ingredients (except the mustard and sour cream) to a slow cooker. Cook on high for 3-4 hours or on low for 6-8 hours, or until the vegetables are tender and the flavors have fully developed.
**Finish and Serve:** Just before serving, remove the bay leaves. Taste the soup and adjust seasonings as needed, adding more salt or pepper to your preference. Stir in the whole grain mustard and the sour cream until well combined and the soup achieves a creamy, luscious consistency.
**Garnish and Enjoy:** Ladle the hot soup into individual bowls. Garnish each serving generously with a dollop of additional sour cream and a good sprinkling of sliced fresh green onions. For an extra zing, consider adding a few rings of hot pickled banana peppers or some crispy bacon bits.

This recipe generously serves 6 adults, often with plenty of delightful leftovers perfect for workday lunches. The recipe can also be easily halved if you’re cooking for a smaller crowd. While the soup will keep beautifully for several days in the refrigerator, note that leftovers containing potatoes may not freeze well, as the potato texture tends to become mushy upon thawing. It’s best enjoyed fresh or within a few days from the fridge.

Customizing Your Baked Potato Soup

*Note: If you prefer a thicker, more chowder-like texture for your soup, you can easily achieve this. Before stirring in the sour cream, create a simple slurry by shaking together 2-3 tablespoons of all-purpose flour with an equal amount of cold water until smooth. Gradually whisk this slurry into the simmering soup and continue to cook for a few minutes until it thickens to your desired consistency. This time around, I opted for the lighter, brothier taste, allowing the individual ingredients to shine, but the beauty of homemade soup is the freedom to experiment and customize. Next time, who knows? A heartier chowder might be exactly what the doctor ordered!

Why You’ll Love This Hearty Soup

**Comfort Food Classic:** There’s something inherently soul-satisfying about a warm bowl of potato soup. It’s like a hug in a bowl, perfect for chilly evenings or when you need a taste of home.
**Economical & Waste-Reducing:** This recipe is a brilliant way to use up leftover baked potatoes, transforming what might otherwise go to waste into a brand new, exciting meal. It’s smart cooking at its best.
**Versatile & Customizable:** From the type of sausage to your choice of broth and garnishes, this soup is incredibly adaptable. Make it your own by adding different vegetables, herbs, or even a dash of hot sauce.
**Hearty & Filling:** Packed with potatoes, corn, and sausage, this soup is a complete meal in itself. It’s substantial enough to keep you feeling satisfied for hours.
**Simple to Prepare:** While the flavors are complex, the preparation is straightforward, making it an ideal recipe for both novice and experienced cooks.

Happy New Year!

and

Guten Appetit!

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