This time of year is fickle. The skies promise sunshine, it peeks through the clouds with a shy anticipation – but snatches back and sends us cold winds on the turn of a dime. Everything is brown. And wet. And not growing yet. Oh, and my migraines are terrible. It makes me crabby.
When I am crabby, I crave comfort food – enter baked potato soup. You need something to cheer your weary bones? This is hearty, and comforting. You need some fun in your life? If a bacon-topped bowl of goodness isn’t fun, I don’t know what is. You need something easy for dinner? My friends, dive into this delicious bowl.
There are a million different recipes for baked potato soup – mine balances the line between decadent and decidedly not terrible for you. It’s filling, relatively fast and fairly hard to ruin. Also, cheese. And bacon. Who can be crabby in the face of that?
- 6 potatoes (I like yukon golds or klondike rose), baked* and diced
- 3-4 cups chicken broth
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 2 T butter
- 4 oz. cream cheese
- 8 oz. sharp cheddar cheese, shredded and divided
- 1 lb. of bacon, cooked and crumbled
- ½ bunch green onions, sliced
- Salt and pepper
*Fast method for baking potatoes:
Prick potatoes on each side with a fork. Microwave for 8 minutes, flip, and microwave 7-8 minutes more.
- Heat butter in a large pot over medium high heat. Add onions and saute for 8-10 minutes, until softened and slightly browned. Add garlic and saute another 1-2 minutes.
- Deglaze pan with chicken broth, adding potatoes, cream cheese and half of cheddar cheese. Stir, breaking up potatoes into smaller chunks with the spoon, and allow cheese to melt. Season with salt and pepper to taste.
- Garnish with bacon, cheese and scallions.