With autumn approaching, I gotta give a little shout to my favorite fall mini-meal: Soup!
I love soup. I LOVE it. This one is Taylor's personal favorite at the moment. Super duper easy, but you do have to factor in the hour it takes for the potatoes to bake.
Loaded Baked Potato Soup (from Cooking Light)
Note: I typically double this recipe. This guy I know and I are kind of big eaters, and we enjoy leftovers.
Ingredients:
4 baking potatoes
2/3 cup flour
6 cups milk (I use nonfat, but whatever floats your boat--it's a lot of milk!)
1 cup shredded cheese (again, whatever kind of cheddar you prefer)
1 tsp. salt
1/2 tsp. pepper (I never measure and always use more than called for)
1 cup fat-free (or not) sour cream
3/4 cup-ish green onions, divided
6 bacon slices, cooked and crumbled (I use the whole package of turkey bacon from TJ's)
More pepper!
Preparation:
Preheat oven to 400 degrees.
Piece potatoes with a fork and bake for one hour or until tender. If I am in a "hurry," I crank up the heat to about 425, and the taters take about 40 minutes.
Cool, then peel potatoes and coarsely mask.
Place flour into a large pot, and add milk, stirring with a whisk until blended.
Cook over medium heat until thick and bubbly.
Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp. pepper, stirring until the cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup green onions. Cook over low heat for about 10 minutes or until thoroughly heated, but do not boil. Add bacon. Sprinkle remainder of cheese and onions onto individual portions. Add more pepper, if you'd like! Enjoy!
My food photos never turn out. Maybe someday...