mmmmm - Soup!

I love a nice hearty soup.  Last week was pleasantly cool and I enjoyed making some comfort foods.  I found this recipe for Baked Potato Soup the other day and had to try it.  I have made other potato soups, but we enjoyed this one because it actually began with actual baked potatoes and the skins are included in the soup (waste not, want not!)  We enjoyed it so much for supper that we finished it off for breakfast on Sunday morning!

Baked Potato and Bacon Soup

2 1/2 lb baking potatoes

4 bacon slices

2 1/4 c chopped onion

1/2 tsp salt

3 garlic cloves, minced

1 bay leaf

3 3/4 c milk

1/2 tsp black pepper

1 1/2 c chicken broth

2 T chopped fresh parsley (opt)

1/2 c sliced green onions

1/2 c finely shredded sharp cheddar cheese

Preheat oven to 400*

Pierce potatoes with fork and bake for 1 hour or until tender.

Cool slightly.

Partly mash potatoes, including skins, and set aside.

Cook bacon in a Dutch oven over med heat until crisp.

Remove bacon and crumble.

Add onion to bacon drippings in pan; saute 5 min.

Add salt, garlic, and bay leaf, saute 2 min.

Add potato, milk, pepper, and broth; bring to boil.

Reduce heat and simmer 10 minutes.

Discard bay leaf.

Serve topped with bacon, green onions and cheese.

* Note - some chicken broth has hidden gluten in it.

If you are making this for a celiac, please purchase gluten-free chicken broth.