It’s a bowl of pure comfort.

A few humble ingredients serve maximum tater energy and make enough to feed a handful of soup fans.

Whatever dreamy baked potato scenario you’re envisioning right now, this is that.

Jamie Oliver next to a small green cocotte of potato soup topped with sour cream, green onion, and bacon

Simply Recipes / Getty Images / Lauren Bair

I double-checked my Cosmo magazine horoscope, and yepthe stars are aligned with potatoes.

I cooked the bacon on the stove at the same time.

(Hi, have you triedpan-frying bacon like Snoop Dog?

A very creamy-looking potato soup in a small ceramic cocotte. The soup is generously topped with sour cream, green onion, and bacon.

Simply Recipes / Lauren Bair

I’m a former flat bacon convert, for shizzle.)

As everything cooled, I chopped the onion and cooked it in the butter.

I faked a casual, leftover Parmesan rind by buying a fresh wedge and removing the delicious Parm part.

Don’t forget the salt and pepper at this point.

The recipe suggests adding roughly five cups for simmering, with an additional one cup added post-blend.

I ended up not using the last cup because I wanted that thick, almost-a-baked-potato texture.

(Chef’s kiss.)

I love using kitchen shears to snip the chives.

or whatever toppings float your baked potato boat.

Then, treat yourself on repeat.