A Recipe for those Cold Cold Nights
Loaded Baked Potato Soup
Ingredients
4-5 Medium Sized Potatoes
2 Regular Sized Cans of Low Sodium Chicken Broth
5 Cups of Water
5 Strips of Thick Cut Bacon
1 Bunch of Spring Onions (Chopped - save the greens for garnish)
1/2 Stick of Butter/Margerine
Potato Flakes (instant potatoes)
Grated Cheddar (or blended) Cheese
1/2 Pint of Heavy Whipping Cream
Seasoned Salt (just a few dashes)
Instructions
1. Wash and poke hole in the potatoes, then arrange them in a starburst in the microwave (with a paper towel underneath) and cook for 12 minutes on high.
2. Pour Chicken Broth and Water into a large pot, bring to a boil and then reduce heat to low.
3. Fry bacon until crispy, but not crunchy. Set aside to *dry* on some paper towels.
4. Pour bacon grease out of skillet (leaving the remnants) and then clarify the onions in butter with a few dashes of seasoned salt..
5. Dump the onions and butter into the pot and remove the potatoes from the microwave.
6. Pull some of the skins off of the cooked potatoes (or you can take all of it off if that's your preference) and then cube the potatoes into small pieces before dumping it into the broth.
7. Slowly shake the Potato Flakes into the broth, a little at a time, stirring the whole time, until you reach the desired thickness.
8. Chop the bacon into little bits and dump into the soup.
9. Slowly pour in cream, stirring the whole time until thoroughly blended.
10. Serve in a bowl with the onion greens and grated cheese on top.
Serves 6
*You can also throw some fresh broccoli bits into the broth to add some veggies, or just serve it with a salad.