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Baked Potato Soup



– 3 tablespoons olive oil – 3 cloves garlic, minced – 1 large yellow onion, chopped – 2 carrots peeled, chopped – 2 celery stalks, chopped – 1 bay leaf – 2 teaspoons dried thyme – 2 49 oz. cans chicken broth – 5 large baked potatoes (flesh scooped and smashed) – 1 cup Real California heavy whipping cream – salt – pepper
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In a large saucepan, heat oil, add garlic, onion, carrots, celery, bay leaf and thyme and saute until softened, around 10 minutes. Add the broth, bring to a simmer and simmer uncovered for 30 minutes. Discard bay leaf. Add potatoes and simmer for 10 minutes. Stir in cream and season to taste with salt and pepper. Mix with immersion blender until creamy. To serve, load up each bowl like a baked potato with choice of toppings.

Real California sour cream

Real California Cheddar cheese, shredded

Green onion, chopped

Bacon, cooked and crumbled

Shoestring potatoes