Baked potato bisque has a slightly different taste and consistency compared with Corn Chowder. It is my next favorite type of potato soup. The baked potatoes add flavor and a creamy consistency.  

Ingredients

• 6 cups water
• 2 lbs. small golden potatoes, washed, cubed, and baked
• 2 medium onions chopped or sliced thin
• 8-ounces linguine
• 2 Tbsp mock-chicken seasoning
• 1/2 tsp ground turmuric 
• 2-4 cups almond milk based on desired consistency 
• Salt and pepper to taste, if desired.   

Preparation

Rinse potatoes, cube, and place on a cookie sheet. Bake in oven pre-heated to 400^o F for about 20 minutes until they are soft and beginning to brown and be a bit crusty. Remove from oven. 

While potatoes are baking, place water, onions, and seasonings in a large saucepan and bring to a boil. Turn heat to medium-low and cook until tender, stirring periodically. 

Meantime, cook pasta, drain, rinse, and add to the onion mixture. 

Stir in baked potato pieces.

Add almond mild to reach desired consistency. Heat through but do not boil. 

Serving

Ladle into serving bowls and enjoy.

Garnish with paprika,if desired.