Every once in a while, you just have to be bad. And two nights ago it was my turn.
I made LOADED. BAKED. POTATO. SOUP.
It was creamy (without any cream) and comforting. Low calorie? Nope. But darn delicious!
4 Baking Potatoes
4 Slices of Bacon
1 tablespoon butter
1/2 cup chopped onion
1 celery stick chopped
1/2 Cup Flour
4 cups 2 % Milk
2 Cups Chicken Stock
8 Ounces Cheddar Cheese Shredded
Reserved Crumbled Bacon
Reserved Shredded Cheddar Cheese
Preheat oven to 425 degrees. Scrub potatoes, poke with fork to prevent bursting. Place in oven and bake until tender (about 45 minutes). Remove from oven and set aside. Meanwhile chopped bacon and cook over medium - low heat on stove in a heavy large pot until crispy, being careful not to burn. Remove bacon to a paper towel lined plate. Drain all but 1 tablespoon bacon grease from pot. Add butter, onions and celery to pot and cook until tender. Add flour, stirring until blended into the butter and cook stirring for one minute. Slowly whisk in the milk, one cup at a time until well blended. Stir in chicken stock. Bring to a boil then lower heat to a simmer. Cut potatoes in half and scoop potato flesh into the soup, breaking it up with a spoon. Heat through about 2 minutes. Turn heat off, stir in all but 4 tablespoons of the shredded cheese, until melted. Salt and pepper to taste.
Place in bowls and top with the crumbled bacon, sour cream, chives and cheddar cheese.
Now, go be bad!
And if your in the mood for soup, but don't want to be bad, go see my friend Penny at Lake Lure Cottage Kitchen, wear she shared a healthy Chicken and Orzo Soup.
p.s. I am now monitoring my comments due to some heavy spam lately, so if your comment doesn't post immediately you know why.