I hope you all had a good Halloween!  As usual my husband and I went to my sister in law’s to help hand out candy and take our nephew trick or treating.  We also went to a BU (Boston University) hockey game (unfortunately they lost) and I went in costume as a BU girl circa 2003.  You’ll have to check my other blog for pictures, I haven’t uploaded them yet.

Now onto food.  I appreciate you all being patient with me and the fact that I haven’t given you a food recipe in a while.  Work is insanity, life is a bit insane, and luckily the hubs  and I are headed to Charleston in less than two weeks for a nice long weekend getaway.

I recently was in the mood for soup, and looking for some new soups to add to my small but growing collection.  It was a Friday night, and I wanted something fairly easy and quick(ish).  I scoured my reader favorites, as well as just started googling things.

I came across a few loaded potato soups, and the one I went with was from Cooking During Stolen Moments.  It was easy, delicious, and not nearly as bad for you as it could have been.  Yes, there was some butter, but no cream, just low-fat milk and yes, some bacon.

My husband and I loved it, and the leftovers are delightful, like digging into the best mashed potatoes ever.  He wanted to just make this for Thanksgiving, but I think we need some regular mashed potatoes, and he does make amazing ones at that.

Loaded Potato Soup

1 lb. bacon, diced
1 onion, diced
5 large Russet potatoes, peeled and cubed
3 c. chicken stock
3 T. butter
3 T. flour
1 1/2 c. milk
3 green onions, sliced
3/4 c. shredded cheddar cheese, divided
1/2 t. black pepper
Sour cream for garnish, optional

In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.

Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.

In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.

Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.

To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

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