I’m back! Change is coming! You know how I love food, right? Well I have a few other obsessions as well. Like clothes…and shoes…and make up. And book/movie reviews. And every now and then a relationship advice that I’ve learned from my crazzyy past relationships and wonderful(and challenging) marriage. I’ll give you more of an insight of what’s going on in my world
Update on my house! It won’t be complete until the end of Sept but things are moving along! After 4 revisions (soon to be 5) we finally chose all of the upgrades we wanted. And we have windows. And electrical. Also the showers and tubs are in. It’s really exciting going by the construction site and looking at all the progress and all the things that are getting done, it gets me excited, giddy and very impatient! I just can’t wait for it to be complete! But since all the big decisions have been made I can relax a little more and I’m definitely not as stressed. A lot of shopping and pina coladas have helped that too!
Anyways! The weather here has been moody. It was hailing today! Hailing in Vegas? Say what! So I decided to whip up some soup. Comforting. Delicious. Waist-expanding. Loaded with bacon. And cheese. In other words loaded baked potato soup. In the summer, I crave soups. I know I must be crazy since its like 110F normally here, but all I want is a big bowl of hot, steamy soup served with some crusty french bread and today was my perfect excuse. Chris of course was not as excited as I was over the soup, but I didn’t care. He always says “Make whatever you want for dinner” so I took advantage of that, but I didn’t expect him to love it as much as he did. 2 and 1/2 big bowls of soup later, he was full and ready to take a nap on the couch.
And what an easy and cheap recipe it is to make it!
Here’s what you need to do:
Loaded Baked Potato Soup
- 5 medium russet potatoes
- 1 onion sliced
- 1/2 cup AP flour
- 2 cans (14.5 oz) chicken broth
- 1 can (14.5 oz) beef broth
- 2 cups half n half
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- 1/2 lb bacon (applewood smoked yum)
- garlic powder
- Garnishes: cheddar cheese, green onions, bacon bits
Directions: Pierce the potatoes with a fork a few times on each side. Bake for 1hr at 350F or until tender when pierced with a fork. Let them cool, unpeel and cube.
In a dutch oven over medium low heat cook the bacon until nice and crisp. Transfer to a paper towel. Drain the grease keeping about 2 tbsp in the dutch oven. Add the onions to the pot and cook for about 5mins or until translucent. Stir in the flour and let it cook for a min. Slowly add the chicken and beef broth, whisking constantly. Turn the heat up to medium high and cook (stirring occasionally) until it starts to bubble and it thickens. Add the cubed potatoes and half n half. If you like your soup chunkier, leave it like that otherwise use an immersion blender (or food processor) to make it smoother. Continue to cook for 10 more mins on low. Add the cheddar and sour cream. Crumble the bacon and add it to the soup, you can reserve some for garnish if you want. Add salt, pepper and garlic powder to taste. Serve with green onions, more cheese and bacon bits. Enjoy!
Adapted from: LiveLovePasta