Dine on a Dime: Baked Potato Soup
A hearty, meal-in-one soup that’s light on the budget.
Ingredients:
- 4 slices bacon, halved
- 6 medium scallions, thinly sliced, white and green parts separated
- 2 pounds peeled and cubed Russet potatoes
- 3 cups milk
- 1 cup cheddar cheese, shredded
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
Directions:
- Place the bacon in a large soup pot and cook on medium heat until browned and crisp, approximately 8 minutes. Transfer to paper towels for draining.
- Add the white parts of the scallions to the pot. Sauté until fragrant, about 1 minute. Add potatoes and cook, stirring occasionally, for 5 minutes.
- Add the milk and salt and bring to a simmer. Cook, stirring occasionally, until potatoes are soft, about 10 minutes. Meanwhile, chop or crumble the bacon.
- Purée with an immersion blender into your desired consistency. Taste and season with salt and pepper as needed. Serve, sprinkled with cheese, scallion greens, and bacon.
Tip: If you’re short on time, you can use frozen hash browns in place of the Russet potatoes.
Yield: 6-8 servings
Prep time: 10 min
Cook time: 25 min
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