If you know me, you know I like potatoes - all sorts of potatoes. But with all this cold weather, I figured it time for soup. So, when I saw this recipe on Cooking During Stolen Moments, I knew I'd be eating Loaded Potato Soup! This soup combines all the wonderful flavors of a loaded baked potato with the warming quality of a thick and hearty soup. My soup came out a bit dark because I left the skins on. If you want a lighter colored soup, simply peel the potatoes first.
Yield: 8 servings
|1 pound||bacon, diced||or bacon bits|
|6||large potatoes, cubed||I used Russet.|
|3 cups||stock or water|
|3||green onions, sliced|
|1 cup||cheddar cheese, shredded|
- Gather all materials.
- Fry up bacon (or use bacon bits). If frying bacon, cook onions in bacon grease until tender and translucent.
- Boil potatoes and onions in stock or water, then simmer until tender. Slightly mash the potatoes if desired.
- Stir in cheese, green onions, and bacon.