Soup & Baked Potato Recipe
The soup of the day with baked potato, butter & sour cream
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Ingredients
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Soup
Baked Potato
Method
Soup Preparation
- 1
Sauté Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- 2
- 3
Add Broth and Seasoning
Pour in the vegetable broth and add dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Season with salt and black pepper to taste.
- 4
Cook the Soup
Cover and let the soup simmer for about 20-25 minutes, or until the potatoes are tender.
- 5
Blend (optional)
If you prefer a creamy texture, use an immersion blender to puree the soup until smooth. Adjust seasoning if necessary.
Baked Potato Preparation
- 6
Preheat Oven
Preheat your oven to 425°F (220°C).
- 7
- 8
- 9
Serve the Potatoes
Once baked, remove the potatoes from the oven. Cut them open and add butter and sour cream to taste. Sprinkle with chopped chives if desired.
