Baked Potato Soup

This is my favorite soup recipe ever. We haven’t made it in months for some dumb reason but it used to be a weekly staple. It’s on the menu with potato rolls tonight!

Baked Potato Soup

Ingredients:

• ½ – 1 lb bacon
• ½ medium onion, diced
• 1 clove garlic, chopped
• ½ c. celery, chopped
• 5 lbs potatoes, peeled and diced
• 8 c. water
• 6 bouillon cubes
• 8 ounces cheddar cheese, shredded

Directions:

Fry bacon in Dutch oven until crisp, remove bacon from pot, drain fat reserving about 2 tablespoons. Fry onion, garlic, and celery in bacon fat until tender, not browned. Add water, potatoes, and bouillon and bring to a boil. Reduce heat to simmer, and cover, simmering until potatoes are tender. Use a potato masher or immersion blender to smooth out the soup some if desired. Stir in cheese until melted into soup. Stir in crumbled bacon, and serve. We like to top it with IMO/sour cream too. Serves 8 “real” servings.