Baked Potato Soup

Here's an all time favorite in our house. Jake requests this about once a week, and it's another one of those dishes where everyone that tries it, loves it! The original recipe is from a show I saw on the Food Network but I tweaked their version to make it my own:


2 potatoes
2 cans Cheddar cheese soup
16 oz. carton organic, low-sodium chicken broth
1/4 pound of thick sliced bacon
1/2 cup green onion
Light sour cream, for garnish
Pepper, to taste

Cook the potatoes in the oven on high heat until they are cooked through, approximately one hour. This is a great item to do the night before. When potato is cool, cut into 1/2-inch cubes.
Cut up the bacon into one inch cubes and fry until crispy. Drain off fat and set bacon aside on a paper towel to continue to drain. Add the cheese soup & chicken broth to a large pot and bring to a simmer. Add the cooked bacon, green onion and potato to the soup. Add freshly cracked black pepper, to taste. Heat through and then ladle soup into bowls. Garnish with a dollop of sour cream and a few chopped green onions.

This is great served with some crusty bread, such as Sourdough or French. Enjoy!