Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield
4 servings (serving size: 1 1/4 cups)

This recipe uses leftover loaded baked potatoes to create a rich, creamy soup.

How to Make It

Melt butter in a Dutch oven over medium heat. Add onion and celery; saute 3 minutes. Add garlic and bay leaf; sauté 2 minutes. Add milk, thyme, salt, pepper, chopped loaded potatoes, and broth; bring to a boil. Reduce heat; simmer 10 minutes. Ladle soup into 4 bowls; top each serving with 1 tablespoon green onions.

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