Monday, September 19, 2011

Homemade Baked Potato Soup

I love baked, mashed, fried, twice baked, scalloped, any kind of potatoes. So when I found out you could make it in soup form, I was all in.

(Full disclosure here - there are 2 mainstays on my bucket list: 1. drive a Zamboni and 2. pick a potato in Idaho...that is how much I love potatoes!)

This recipe comes, yet again, from The Frugal Girl and you can find it here. It is absolutely delicious.

The only change that I made was pretty obvious if you know me, we left out the bacon.

(I prefer only chicken and turkey as my proteins of choice...this dates back to early on in the high school years and I have chosen to not go back...much to the dismay of my steak loving family and my pork loving husband)

Like I said, the hubby is a BIG proponent of bacon considering his latest purchase:

The funniest part about this bacon salt that he found at a great new store we discovered (Cost Plus World Market) that it is Kosher....meaning no little piggies were harmed in the process of making this condiment. I think this is hilarious!

But he loves me and has realized that it isn't going to happen. At least not anytime soon. We have made it in the past where he will prepare bacon and add it as he makes himself a bowl but not this time. We had other cooking things in mind. (Tune in later for that)

We made a pretty decent sized batch so after the soup was cooled, we portioned them into appropriate individual sized meals and stuck 2 in the deep freezer while 4 stuck around for meals this week.

A perfect meal as the weather starts to get cooler. I know it isn't as cool as some places where you live, but it is no longer 90 degrees on a daily basis and for that, I am thankful.

Reader Questions:
How do you prefer your potatoes?

What are some of your favorite fall cooking recipes?

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