Recipe: Potato Soup

My goodness, it has been nearly two months since I last posted! So much has happened in the past two months, I was just super busy. I broke my foot and in addition to the boot I needed physical therapy three times a week. Then our sweet old dog Nick became very sick and needed around the clock care. We had to make the heart wrenching decision to put our boy to sleep. It was such a very sad time, I still miss him terribly. Our other dog, Miles, is just lost without his companion. It is very sad. Brennan woke up one night with a high fever and before long I was caring for a very sick little boy. He tested positive for Influenza B and was down for nearly nine days! We were practically drinking bleach in an effort to keep the illness at bay. Whatever I did worked because nobody else caught it! So to say I have been busy is an understatement!ion

The boys and I started Christmas vacation this afternoon. It is cold and windy and snowy. Winter has finally hit our area! I don't know about you, but warm comfort foods are a must on wintry days like this. As I snuggled on the couch under a blanket watching The Polar Express with the boys, I decided we needed a big pot of potato soup for dinner. Luckily I had all the fixings on hand so potato soup was on the menu!

This soup is easy to make, tastes amazing and is a crowd pleaser, kiddos included! I am not sure how much this makes as I do not really measure stuff out. Bryan had two bowls, I had one and the boys each had one small ladle full. I was still able to put the leftovers in a small plastic container so I am guessing 6 servings? You can always adjust the amounts for your needs.

Ingredients:
5 russet potatoes, baked and skinned
6 slices of bacon, reserve the grease
1 small onion, diced
2 cloves garlic
4 tablespoons butter
2.5 cups half & half
2.5 cups broth (chicken or vegetable)
2.5 cups shredded cheddar cheese
salt, pepper, cayenne pepper to taste
sour cream, green onion for garnish, if desired

Directions:
1. Bake potatoes until fully cooked. Peel potatoes, mash well.
2. Cook bacon. Reserve a few slices for garnish, crumble the rest.
3. In a large pot heat up bacon grease. Add in diced onions and garlic and cook until tender.
4. Add in butter and cook until melted.
5. Add in potatoes, bacon crumbles, half & half, broth, salt, pepper and cayenne pepper. Heat all the way through, but do not boil.
6. Once heated, add in cheese, stirring well. Continue to simmer on low heat.
7. Ladle into bowls, adding sour cream, bits of reserved bacon, shredded cheddar and green onions as desired.