As far as cheap ingredients go, potatoes are right there with the best of em. For about $3 you can snag a five pound bag and have a potato side dish every day of the week. Sure, you can easily fall victim to potato overload by eating baked potatoes everyday… but apparently there are TONS of ways to cook a potato, who knew? (Not me)
In honor of my new friend, I am dedicating this week of food blogging to the humble potato.
Day one starts off with a bang, Loaded Baked Potato Soup, the red headed stepchild of Panera Bread. Overpowered by the excellent Broccoli Cheddar and French Onion, I can never bring myself to actually order it out… and having made exactly zero soups in my life, I figured it was out of my reach skill-wise… I was wrong, it is easy.
I added cubed potatoes, chopped onions, and seasoning to chicken broth and boiled that until the potatoes were cooked. While that process was working itself out, Alicia made a ton of bacon.
Once the potatoes were cooked, we smashed a good amount of the cubes inside the broth to thicken it up a bit. Then we added the bacon, cubed cream cheese, and just a little bit of shredded mild cheddar (probably could have done without the cheddar, I was afraid it would be too liquidy). I stirred that for what seemed like forever until the cream cheese melted fully then it was good to go.
It was easy, not too time consuming, and tasted good enough for me to want to make it again.
Check back in later this week for some more of my favorite potato recipes.
A worthy replacement for the Panera Bread Baked Potato Soup, creamy and loaded with potatoes and bacon.