I just spent the past minute staring at the title of this meal thinking about the double meaning of what I just wrote and wondering if the fact that I saw something other than just the name of a delicious soup, means I should have spent more time getting into trouble in college when I had the chance.  I mean really, baked and loaded?  That should be solely reserved for a Potato Soup right?

Ok, I know, I’m really grasping at straws here, but bear with me.  It’s Monday and my mind is still a bit crusty from the weekend.  I think I’ll just move on and present this fine creation to you all so you can be the judge for yourself.  Needless to say there is nothing illegal or mind altering in the recipe for this delicious soup.   Here’s what you’ll need to whip yourself up a bowl:

Ingredients Needed:

8 Potatoes, Chopped (you can peel too, but I like to keep the peels on for extra nutrients)
1/2 Pound of Bacon, Chopped
3 Cloves of Garlic
2 Green Onions, Chopped
4 cups of water + 4 tsp of chicken base OR 4 cups of chicken broth
1 Cup of half and half
Salt and Pepper to taste
3/4 Shredded Cheddar Cheese

In a large soup pot bring your 4 cups of broth and your chopped potatoes to a boil.  Turn heat down to medium, cover and let simmer until potatoes are soft; about 10 minutes.  While your potatoes are cooking, grab a medium skillet and cook up your bacon.  When your bacon is cooked, add in the chopped green onions and garlic and let them cook for 1-2 minutes.  Here is what you’ll have so far:

Add the bacon mixture to the soup.  Then add your half and half.  Stir it to combine.  Finally add in the cheese.

Stir it in until it is completely melted.  Test your soup and add salt and pepper to taste.  And that’s all there is to it.

This meal was super yummy.  I’m glad I snuck it into my cooking repertoire before it got too warm for a hearty soup.  Enjoy, and if you’re having memories of college while you’re eating it, at least I know I’m not alone.  Have a great Monday!

Loaded Baked Potato Soup

Yield: Approx. 5 1 Cup Servings

Ingredients:

4 Cups Chicken Broth
8 Potatoes, Chopped (and peeled if desired)
1/2 Pound Bacon, Chopped
3 Cloves Garlic, Minced
2 Green Onions, Chopped
1 Cup Half & Half (you can use milk for a lower fat version)
3/4 Cup Cheddar Cheese
Salt and Pepper to Taste

Directions:

In a large soup pot bring the broth and chopped potatoes to a boil.

Turn heat down to medium, cover and let simmer until potatoes are soft; about 10 minutes.

While the potatoes are cooking, grab a medium skillet and cook up the bacon.

To the bacon, add in the chopped green onions and garlic and let them cook for 1-2 minutes.

Drop the bacon mixture into to the potatoes and broth.

Pour in the half and half. Stir to combine.

Stir in the cheese until melted.

Add salt and pepper to taste.