This Baked Potato and Bacon Soup is another one of those easy to prepare creations that is rather fancy-looking (and rich-tasting), enough so that it will do nicely at most any gathering. Yet, it is perfect as part of a hectic weeknight dinner. It’s a low-hassle dish that comfort-food dreams are made of.
I don’t know about you, but after a harried holiday, even one like Labor Day, I tumble into the following week feeling that I need a vacation from the vacation. It’s not that I’m on death’s door or anything, just a bit worn out and crabby and sore enough that I don’t feel like doing much more than what is absolutely necessary to do right away. Surely I’m not the only one? Well, this soup is good for times like that. With a little advance prep, you can take this soup from necessary ingredients to fully cooked in, oh, 15 minutes, absolute tops–really more like 10 minutes. And by advance prep, no, I don’t mean any elaborate chopping or fancy pre-cooking; there’s none of that here. Just fry some bacon and throw some potatoes in the oven for a while, and you’ll be good to go. That’s not so hard, is it?
Recipe and photo courtesy of The Kitchn
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Quick tip: Use leftover potatoes or bake some the night before to make this soup.