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The weather in Northern California has been kind of weird lately. It’s May, and it’s been getting quite warm during the days. But every now and then, we have been getting cold days with random bouts of rain. We were even snowed on at work last week, and hailed on today! It’s these random cold days that it’s nice to have warm comfort food. A nice, creamy bowl of soup really hits the spot.

This soup combines the wonderful flavors of baked potatoes. Potatoes, bacon, and cheese all combined in a creamy medley. I would highly recommend using the cream and the whole milk. Low-fat or non-fat milk don’t thicken the same, and the soup will remain thin. You deserve a tasty splurge every now and then!

Baked Potato Soup

½ pound bacon
1 cup white onion, diced
4 large russet potatoes
3 cups whole milk
1 cup whipping cream
2 cups grated cheddar cheese

Poke holes in the potatoes and microwave them for 8 to 10 minutes, or until tender. Chop the potatoes, including the skin, into bite sized pieces.

In a large pot, cook the bacon until browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot. Cook the onion in the bacon drippings until tender, then add the chopped potatoes. Stir in the milk and cream and heat thoroughly. Season with salt and pepper. Slowly add the cheese to the pot until melted. Add the crumbled bacon to the pot and stir everything together until it thickens.

Source: Adapted from Food Network

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