Baked Potato Soup

I made this tonight by adapting several recipes. It can be made over the course of the day, which is what worked for me. You could also just make it and eat it!

Baked Potato Soup
2 medium russet potatoes, baked
half a yellow onion
2 cloves garlic
1-2TBS butter (or more to taste)
1-2TBS olive oil (or more to taste)
2TBS chicken broth powder
3TBS flour
half a cup spicy jack cheese, grated
1 cup milk (more or less)
Salt & pepper
garlic croutons (optional)

Bake the potatoes early in the day. Chop onion and garlic, saute with butter and olive oil in 3qt saucepan until onions are translucent. Chop baked potatoes (skin & all) into small cubes; add to onions and stir well. Smash potatoes a bit in pan. Measure broth powder and flour into quart jar and fill with cold water. Shake to mix thoroughly. Add to saucepan and whisk well. Bring to a boil, and simmer until thickened, whisking frequently. Add cheese and whisk until melted. Salt & pepper to taste.

At this point, I took the soup off the stove, cooled it down, covered it, and put the whole skillet in the fridge. You could just keep going if you are ready to eat.

(If necessary, reheat soup on low until warm throughout)

Wisk in enough milk to bring soup to desired consistency. Continue heating but do not boil. Check seasonings, and serve with croutons sprinkled on top.

Serves 2-4