Today was another stormy, icky day in Auburn so I was craving a warm, creamy bowl of potato soup. During the school year, I like to get a cup of Chicken Salad Chick’s loaded baked potato soup on cold or rainy days so I decided to give it a go in my kitchen.

Ever since I made chicken and dumplings a few nights ago, I’ve been looking for a nice way to finish up leftover the carrots and celery I bought for it. I used Ree Dummond, aka the Pioneer Woman’s recipe for potato soup listed here on Food Network, and added the chives on my own.

It was surprisingly not too difficult, and I had all the ingredients on hand already, but I was a little afraid to pour half of it into my blender. I poured half of the soup into a bowl and stuck it in the fridge for a few minutes before I blended it, which seemed to work out well.

I would rate this dish a 3/5. It satisfied my craving, but I think the next time I attempt them, I’m going to try to make them much thicker and creamier. I like my potato soup to be less soupy and more creamy. This was creamy, but not enough for me. Next time I’ll try more potatoes and flour!