I woke up one morning during the winter to the weather man saying to expect freezing rain and snow. I opened my window and saw snowflakes falling and thought, “What a perfect day for soup!” I raided my kitchen and I had chicken broth (a staple in my house) plus all sorts of veggies and some chicken. Of course my first thought was chicken vegetable soup but for some reason I wasn’t feeling chicken soup. Maybe it’s because when I think of chicken soup I think of being sick and I’m not feeling sick. I feel great! I opened my upper cabinet and I saw a sack of potatoes. Potatoes I had forgotten about. Potatoes that were desperately crying out, “Use me!!!” so I decided to use them and make some Cheesy Baked Potato Bacon Soup. Quick. Easy. Delicious.
- 1 tablespoon butter or margarine
- 1/4 cup chopped celery
- 14.5 oz chicken broth
- 1 1/4 cup milk
- 2 baked potatoes, cubed
- 1/4 tsp salt
- 1/8 tsp pepper
- 8 slices of bacon, chopped and crisply cooked, divided
- 3/4 cup of shredded cheddar cheese, divided
- 2 tsp green onions, divided
To Make It:
- Melt butter in heavy saucepan or dutch oven. Add celery and cook until crisp tender (about 5 minutes). Add chicken broth, milk, potatoes, salt and pepper. Bring to a boil, stirring constantly, smash potatoes with back of spoon. Reduce heat to medium-low and simmer 5 minutes, stir occasionally.
- Set aside approx 2 tablespoons of bacon, cheese and green onions. Stir remaining bacon, cheese, and green onions in to the soup. Stir until cheese is melted.
- Serve topped with reserved cheese, bacon and green onions.
Of course there are variations. Sometimes I chop up half of an onion and cook that with the celery before I make the soup. Sometimes I add about 1/8 cup of all purpose flour to thicken the broth. Sometimes I top it with a dollop of sour cream before eating. Either way it’s a favorite cold-weather soup. The recipe above makes about 6 1-cup servings so I usually double it to make sure I have leftovers because I can never eat just one bowl.