Monday, December 1, 2014

Loaded Baked Potato Soup

I hope everyone had a great Thanksgiving!  We spent time with family, put up all of the Christmas decorations, and enjoyed a little R&R (thus why it's Monday and I'm writing this post).  Sunday rolled around and not feeling up to braving the cold, we scrounged up what we could find in our cupboards and fridge to make this week's soup - Loaded Baked Potato.  Enjoy!

Loaded Baked Potato Soup
Loaded Baked Potato Soup

6 medium russet potatoes
1 medium yellow onion
1 pound thick cut bacon
8 oz cheddar cheese
3 cups chicken stock
2 cups skim milk
2 tsp minced garlic
2 tbsp butter
1/2 tsp season-all
1/4 tsp black pepper

Peel potatoes and cut into 1/2 inch cubes. Add potatoes and chicken stock to a large stock pot and simmer covered for half an hour, or until potatoes start to become soft. Uncover and turn town the heat to medium low. While the potatoes are simmering, preheat the oven to 350 degrees and bake the bacon for about 25 minutes. This should get you extra crispy bacon that won't get mushy in the soup. Baking is the only way I cook bacon any more. Finely chop the onion and saute with garlic and butter until the onion becomes soft. Add the milk, sauteed onion, and garlic to the soup. Once the bacon has cooled crumble into 1/2 inch pieces. Slowly stir the cheese into the soup. Once all of the cheese has melted add the bacon, season-all, and pepper. Heat and stir for 10 minutes, then enjoy!