Loaded Potato Soup

Funny thing about this recipe - I cut it out of Cooking Light magazine twice - once in 2010 and again in 2012 (Shame on you Cooking Light for re-using recipes). I'm glad that I did cut it out (twice) - it is such a quick-cooking, flavorful soup.

Loaded Potato Soup (Adapted from Cooking Light)

4 baking potatoes
olive oil
1 onion, chopped
3 slices bacon (or about 3 oz salt pork) chopped
3 cloves garlic, minced
2 c chicken or vegetable broth
3 T flour
2 c milk
1/4 c sour cream or Greek yogurt
salt/pepper
1/3 c cheddar cheese, grated
sliced green onions (optional)

Pierce potatoes all over with a fork. Place in microwave on HIGH for about 13 minutes (or until tender).  Cut in half and set aside.

While potatoes are cooking, add oil, onion, and bacon to a dutch oven. Saute until onions start to caramelize. Add broth. Whisk flour into 1/2 c milk, then add the remainder of the milk, and lastly add it to soup. Bring to boil; stirring often. Remove from heat and add sour cream (or Greek yogurt). Peel potatoes and coarsely mash the potatoes with a fork. Add to soup. Top with cheese and optional green onions.

I used the salt pork (the Sous Chef needs to make another batch of bacon). I also used the Greek yogurt because I didn't have sour cream and omitted the green onions (ditto). This is a pretty flexible recipe (the original calls for red potatoes and NO I cannot ever make a recipe as directed!). I used 2% milk and you cannot believe how creamy this soup tastes. You would swear there was heavy cream in there and as much as I was tempted to use that instead, I'm glad I didn't. This definitely a weeknight meal - who would've thought! Yeah I know I have to go food shopping.