Potato-Cheddar Cheese Soup.
This was a loaded baked potato. Just in soup form.
This recipe was so simple, came together quickly, and proved hearty.
Fry some bacon (or the fake stuff Alex & I eat) in a pot; drain on paper towels.
With the rendered fat (or some olive oil for the veg half), cook chopped onion till translucent. Of course, this will require longer than the five minutes allotted by the recipe. But those of us in the know merely shake our heads.
Add in water, potatoes (cubed) and salt; boil, reduce to simmer, cover & cook till taters are tender.
Puree half the soup, return to pan, set burner to low & add in shredded cheddar. Stir till melted. Serve, topped with the reserved bacon & greenery of your choice.
The soup got a bit thicker than Matt likes, but it's pretty good. And it really did taste like a well-topped baked potato!
And now I send this over to Deb, and her Souper Sundays; legitamizing adding soup to each week's menu.