I am in the process of “rebranding” this blog so that I can write about whateverrrr I feel like writing about. This is not a cooking blog, but I made some Baked Potato Soup yesterday that I’m really proud of so here I am, sharing it with you.

It turned out really satisfying, although next time, I’d probably add more seasoning. Don’t be afraid of seasoning. Seize the power of the seasoning.

Ok, so it’s officially soup season here in the foothills of the Sierra Nevada Mountain Range. Windows open, sweaters and lounge pants on, the Kansas City Chiefs warming up on TV. Ahhh. Summer is totally my season normally, but soup season is a close second. (Also can be referred to as football season, sweater weather, or for my single friends… cuffing season.)

Yesterday, I set to task in creating my own potato soup concoction to enjoy on this dreamy Sunday. I’ve made potato soup before, but typically I’ve been disappointed with all versions thus far, so I used a variety of recipes (my favorite parts of them all) to create my own. I’m sure someone somewhere has done it this way before; I’m not original, but I couldn’t find it so saving it here for not only you but myself as well.

Ok so start with your crockpot, two pots, and one fry pan.

Throw three pieces of bacon in the frying pan on low. Fry to crisp.

Peel and cube 6-8 potatoes, put them in the larger pot with water and set to boil. Back up, start with purchasing a whole roast chicken and debone. Set the chicken aside for later in the week – I recommend making chicken tacos, buffalo chicken dip or chicken enchiladas with it. Back to the potatoes – put some bones from the chicken into the pot with the boiling potatoes. Add parsley, tarragon, thyme.

In the other pot, melt 1/2 stick of butter. Add 1/2 cup flour (I used gluten-free flour). Add 1 cup milk (I used dairy-free Lactaid). Mix until the consistency of a pudding, with no flour chunks left, and the butter and milk are mixed through. Remove from heat and set aside.

While the potatoes are boiling until soft but not mushy, cube 1/2 pound of cheddar cheese.

Place the cheddar cheese and crispy bacon bits into the bottom of your crockpot. Add 1/4 cup of bone broth. Add milk/flour/butter mixture. Set to low heat and let mix together slowly. (May need to stir to blend and prevent cheese from sticking.)

As the potatoes are finished, slowly add to your crockpot mixture. Leave the broth and bones in the pot. When the potatoes are added, slowly add broth mixture to crockpot and continue mixing until your potato soup reaches your favorite potato soup consistency.

Leave crockpot on low to allow flavors to melt and blend together for a few hours.

Top with green onions, sour cream, cheddar cheese, bacon… whatever your heart desires!

Yum!