I don’t know if I appreciate many more foods more than the genius that is a loaded baked potato. The beautiful, fluffy, salted potato filled to the brim with melted butter, cheese, bacon and a dollop of sour cream makes my mouth water every time! My kids and husband prefer to have theirs mashed up and put into a creamy soup, so this baked potato soup recipe was born for them. I also appreciate it in soup form, it’s super comforting on a cold day!
You can also add a spoon of sour cream if you so desire, but it is already creamy with the milk that is added in the baking process…also I ran clean out when I made this last because the day before was taco Tuesday! This soup only takes about a half hour start to tummy. The cut up potatoes cook really fast in an already boiling pot of water, so get that started while you are peeling and cutting. I always bake my bacon, and I usually bake it in batches and then refrigerate it chopped up to add to recipes like this during the winter.
I hand whichever kid is hanging around a block of cheese and a cheese grater, because I don’t love that job, but I refuse to buy pre-shredded cheese on principle. The principle being that I have children who can do that kind of thing for me, and it tastes better. 🙂
What’s your favorite kind of comfort food to eat on a cold day?
Creamy Baked Potato Soup Recipe