Baked Potato Soup

Soup is usually a lower-calorie choice, but that doesn’t mean that this one won’t warm you right up when it’s cold outside.

This is another Kat original that is 100% non-scientific and involves my leftovers and pantry staples.  You could use different stock, omit the alcohol/broccoli, swap half & half in for whipping cream, chop whole potatoes, anything really.


  • One onion, finely chopped
  • One stick butter
  • 4 cups mashed potatoes (I used frozen leftovers)
  • 4 cups vegetable stock
  • 1 cup white wine
  • 1 cup heavy whipping cream
  • 2 heads broccoli


  • Chop onion and melt butter in pot over medium heat.  Sautee onion for five minutes/until translucent
  • Mix in thawed mashed potatoes
  • Incorporate vegetable stock
  • Simmer until liquid has somewhat reduced
  • Add wine
  • Simmer, yet again
  • Chop broccoli into spears/florets.  Incorporate into soup
  • Simmer…again so that the broccoli softens
  • Incorporate heavy whipping cream, stir in, remove from heat
  • Serve

I’m sure you could top this with anything that you find to be delicious, but it was definitely just perfect on its own.


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