Boy, has it been cold and rainy here in Virginia these past few days! Where did Spring go? I had to have hubby turn me some heat back on this evening. I freeze at work so I'll be darned if I'm gonna freeze at home too!! The good news is that the temps are supposed to warm up again by the weekend, although at last check, they are still calling for some rain as well. That's fine as long as it's not cold!
In light of this cold and nasty weather we are having, and because a couple of you have asked me for this recipe, I am gonna share my Cheddar Cheese Baked Potato Soup recipe for today's Tasty Tuesday. This is so simple and so good! It's great for rainy days when your body is just begging you for some good old comfort food!
Cheddar Cheese Baked Potato Soup
3-4 medium to large sized potatoes
2 cans (10 oz) condensed Cheddar Cheese soup
2 1/2 cups chicken broth (you can use low sodium to help cut down on the salt if you desire)
1 pkg real bacon pieces
garlic powder, salt and pepper to taste
sour cream (optional)
chopped green onion (optional)
Rinse and dry potatoes. Pierce each potato several times with a fork. Microwave for about 10 minutes on high or until potatoes are done. Set aside to cool.
Combine soup, chicken broth, bacon pieces, and spices in large pot. Simmer on medium high heat, stirring occasionally. Once potatoes are cool enough to handle, cut each one into bite sized pieces. I leave the skins on mine, but you don't have to if you don't like them. Add potato pieces to your pot and continue to simmer for about 15 minutes.
Garnish with sour cream and onion if desired.
I usually serve this soup with some yeast rolls. These are our favorites:
I highly recommend these if you haven't tried them. They can be found in the frozen bread section at the grocery store. They are so soft and almost melt in your mouth!
Well, that's gonna do it for me today. I've got to get off of here and finish up one of the things I'm working on for my giveaway. Come back tomorrow to check it out!
Till next time. . .