Baked Potato soup

On a cold winter night, who doesn’t love to curl up on the couch with a warm bowl of soup? This is the ultimate comfort food. Creamy and satisfying, this soup can be a a great starter to any meal, or serve it by itself with some bread or crackers. Either way, your stomach will be satisfied!



4 cups russet potatoes (washed, peeled, and chopped into chunks)
3 cups chicken stock
1 cup water
2 large garlic cloves minced
2 tablespoons olive oil
1 cup heavy cream
2 tablespoons of flour
¾ cup of chopped leek
1 celery stalk (chopped into small pieces)
1/8 teaspoon pepper
½ teaspoon salt
1 cup shredded monterrey jack cheese

cooked and crumbled bacon
shredded cheddar cheese
minced chives



Heat oil in a large pot over medium heat, add celery and leek. Allow to sweat for a about 3-4 minutes. Add garlic and cook for another 2 minutes. Add flour and mix well. Cook for another minute. Stir frequently, you do not want it to burn.

While stirring, add in chicken broth and water. Add potatoes, salt and pepper. Bring to a boil. Now cover and allow to simmer for about 10-15 minutes. Check your potatoes to see if they are done. They should break a part pretty easily when you poke them with a fork. Once they are ready, reduce your heat to medium low and add in your cheese. Stir well for a few minutes until the cheese has melted completely. When ingredients are fully combined, add your heavy cream. Stir well.

Remove from heat and allow to sit for a few minutes. Now you are ready to serve. Mmmm! So good it will warm you from the inside out!

Bon Appetit


Helwi El Hayet

Follow us on Twitter: @HelwiElHayet


About helwielhayet

Helwi el-Hayet discusses your favorite topics every week day at 4:30 p.m. Beirut time. From fashion to psychology to books to art to nutrition to cooking and coaching (and much, much more), Helwi el-Hayet is here to shed light on the latest trends and to share with you reports, interviews and recipes from Lebanon and the region!
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