I’m not sure why I waited so long to get this soup up on the blog. I love one pot meals and this dish definitely fits into that category. It’s a staple at our house all through the cold weather season. Not that you need convincing, of course, but here’s why I can’t stop eating the stuff:…
Ever been to Panera and tried out one of their broth bowls? Well I have and I love them with a serious foodie passion. I’ve eaten all the varieties and my favorite by far is the quinoa bowl. It just feels healthy. Being the flexible vegetarian that I am, I tend to order it with the egg. My husband and boys, on the other hand, are meat lovers to the extreme so for them, chicken it is….
As I sat down with the intent to compose a post all about the glories of soup this morning (more on that in a minute), it came to my attention that I never formally introduced our new family member on the blog. He’s been glorified on facebook and I even dropped a shot or two of him on instagram and twitter, but the blog has been surprisingly baby free.
Lobster is one of those indulgences that never loses steam with me. I will always remember Christmas Eve dinners as a child where the standard holiday fare was steak and crustacean. Normally my dad would buy the tails and cook them up as they were, but one year he decided to try and boil whole live lobsters. Being the animal lover that I was, I found this a bit perturbing that we were going to kill a living creature for our dinner just a short time later. I couldn’t bear to watch the moment my friend became my meal. Of course, once he transformed into that familiar red shell with the rich white meat nestled inside, all was forgotten and dinner resumed.
Fast forward about 20 years and here I sit again with a live lobster, chilling on my kitchen island, claws rubber banded, looking at me as though he thinks that if he can just bat his eyes a bit longer, I’ll relent and make a drive to the beach for a movie inspired freedom release instead of a three step walk to my pot rack. I eye him carefully, thinking about what I’m about to attempt and hoping it won’t be as difficult as it feels. I think about the lobster bisque reward at the end and it keeps me moving forward.
It’s that time of year again. Time to grab your most inspired, most creative, most lip smacking recipes and join me in friendly competition for the 2nd annual Pacific Foods Everyday Chef Challenge!
Last year I entered my Chicken and Asparagus Saute with the determination to win (I didn’t quite pull it off but managed to finish with a respectable showing nonetheless) and this year I’ve had the distinct honor of being asked to participate as a celebrity judge. Little ol’ me, a judge, can you believe it?
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:
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
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
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.