Monday, October 19, 2009

Loaded Baked Potato Soup

Fall means lots of soup in our house. It's not only total comfort food, but you can use your leftovers or odds and ends in the refrigerator to make a quick and delicious dinner. A bit of crusty bread and you're good to go.

6-8 med Potatoes, peeled and cubed
3 T Chicken soup base
1/2 c Chopped onion
1 T Oil (I use sunflower or safflower)
4 oz Velveta cheese (or shredded cheddar)
2 T Dried Parsley
6 Bacon slices, chopped
Salt & Pepper to taste
Chives (optional, I omit)

  1. Cook bacon slices until crisp. Drain and cop into small pieces.
  2. Boil potatoes in water and soup base until soft but still firm. Drain.
  3. Saute onions in oil until lightly browned.
  4. Add cheese and potatoes to onions and stir in.
  5. Add milk until desired consistency is reached. Simmer 10 minutes.
  6. Add parsley and bacon. Salt, pepper, & chives to taste.
  7. Put into a freezer bag and lay flat. When frozen stack in a small tote/box with other soups or sauces in the freezer Saves lots of room.
Potatoes $1 (Meijer or Aldi's)
Soup Base (from stock)
Bacon $1 (Aldi's)
Milk $.50 (Aldi's)
Cheese $.75 (Aldi's)
Onion $.25 (Aldi's)

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