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Recipe Rescue: Baked Potato Soup

It may be May, but with the snow, I could go for a stick to your ribs kind of soup, you game?

Baked Potato Soup
whitneyinchicago/flickr

HERE’S WHAT YOU’LL NEED:

About 4 medium potatoes, a quart of heavy cream, 1 cup of shredded cheddar cheese (reserve a little for garnish when serving) a bunch of green onions (chopped), 6 slices of bacon (cooked crisp and crumbled) 1/2 a cup of sour cream and 4 oz of cream cheese (I didn’t say it was on the spring diet, but until Mother Nature decides it actually is spring, let’s eat) and some butter.

PUTTING IT ALL TOGETHER:

Peel and chop the potatoes like you would for mashed potatoes, when they are fork tender drain and reserve half of the water, take a hand masher and mash the potatoes so that they are still a bit chunky add half of a stick of butter, the cream and some s/p to taste, cook this on low for 5 minutes and add 3/4 of the cheddar cheese, the cream cheese, the sour cream, the green onions (save some for garnish) and most of the bacon (save a little for garnish) Heat this through for another 15 minutes, stir occasionally. If the soup is too thick, add a little potato water (you may have to do this a couple of times)

Serve with bread and top with the extra cheddar cheese, bacon and green onions

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