Soup Sunday is Here! Baked Potato Soup in VitaClay

It's Soup Sunday, y'all!

It's starting to warm up all over, so let's take this opportunity to squeeze some more soup time into the cool evenings, especially on the weekends!

Potato soup is so delicious. It's one of my favorite soups because not only is it nutritious and delicious, it's so filling!It's thick, creamy and smooth, and can really make a whole meal, or at least a really satisfying snack.

This recipe is great because it can use left-over baked potatoes, mashed potatoes or you can just cook up some potatoes just for the soup (just do that beforehand—make a big batch and use them for several meals!)

So next time you crave that creamy, substantial, potato & onion goodness, you'll have this soup in your fridge and can heat it up and go!

Ingredients:

• 4 baked potatoes (or about 6 cups of mashed potatoes (scoop out the white stuff and mash it or run it through a ricer if they're baked)
• 3 T butter (unless there's already lots of butter in them)
• 6 c broth
• 4 leeks, diced (about 1 ½ c)
• 4 cloves garlic, minced
• ½ c sour cream
• 1 ½ c buttermilk
• ½ c grated Parmesan
• 2 ½ t sea salt
• 1 t ground pepper
• 2 T sherry vinegar
• 5 chives, chopped finely
• shredded cheese for garnish
• crispy bacon bits (optional)

Directions:

1. Add everything but the vinegar, bacon cheese and chives into the clay pot, and stir well until mixed.
2. Close, seal and cook on “soup” setting for 1 hour
3. Stir in sherry vinegar and ladle into bowls, sprinkling chives to garnish