The Update

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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