Loaded Baked Potato Soup.

A few weeks ago, I had the creamiest potato soup for lunch. I went home the next day and re-created it, and I think my own version was even creamier.

Yes, I realize this makes multiple posts this week that include bacon. I just can’t help it. Bacon is my soulmate. It never leaves my side. It doesn’t judge me.

However, I think it’s time bacon and I took the next step in our relationship. I’m going to start doing squats with bacon and bacon bicep curls. It’s very necessary.

If you don’t like bacon or don’t eat it, it definitely isn’t necessary in this soup.

(And if you are one of those vegetarians/vegans that reads my blog, thank you and I love you! It can be bacon overload sometimes.)

I added the bacon once the soup was finished – half of the bacon went into the soup, the other half was saved for garnish.

The starchy potatoes gave the soup such a thick, smooth consistency. It was addicting.

I don’t make soup very often, because, well. . .I have no patience.

While soup is simmering away, I usually consume a few bananas, some sandwiches, chocolate chips by the cup-full, and, of course, wine, since it most often lands in my soups.

No wine went into this soup, but I had a few sips for good measure.

The best part of this soup was that while it was super-duper creamy, there were some soft chunks of potato in it, too. I used yukon gold potatoes and left the skins on – such a tasty treat!

Baked Potato Soup

Serves 6

6-8 large yukon gold potatoes, baked with skin on and chopped

2 tablespoons butter

2 tablespoons flour

1 cup heavy cream

2 cups skim milk

1/2 cup chicken stock, if needed

1 cup grated smoked cheddar cheese

2 green onions, chopped

4 slices bacon, fried and crumbled

Heat a large pot on medium heat. Once hot, add butter and flour, and whisk into a roux. Add heavy cream, potatoes and skim milk, continuously stirring until thickened. Stir in cheese, making sure it doesn’t stick to the bottom. Simmer for about 15-20 minutes. Depending on desired consistency, add chicken stock. Stir in 2 slices of crumbled bacon and green onions. Season with salt and pepper if needed.

Serve and garnish with remaining bacon.

I went back for 2nd’s, 3rd’s and 4th’s – the soup was that incredible. I actually ate it all before Mr. How Sweet got any of it.

Oops.