We had too many potatoes and needed to use them, so I roasted some on Thursday and baked some on Saturday -- and then made a baked potato soup yesterday with the leftovers.
Made it really simple:
Sauteed diced carrots and onions with some garlic, salt and pepper
32 ounces of chicken broth
Dry herbs -- rosemary and thyme
Scooped out potato "meat" from the baked potatoes and dumped in the broth
Roughly smashed with wooden spoon -- left semi-smooth
Added half-and-half until color and creaminess felt right
Finished with bacon, a butt-load of sharp cheddar and the roasted potatoes, cut into dice-sized pieces and folded in for texture and color
Garnished with green onion
It was really good.
