Sorry if anyone finds this post to be a little redundant, in light of the fact that I just recently posted another soup recipe. What can I say? Something about a frosty December Sunday afternoon just makes me want to curl up with a steamy bowl of deliciousness…

Baked Potato Soup

4 slices of smoky bacon

3 potatoes

1 medium onion

2 cups chicken stock

2 cups good quality extra –sharp cheddar

3 or 4 scallions

½ cup heavy cream

Salt and Pepper to taste

Slice up your bacon into little rectangles (lardon)…

Throw them into a soup pot. I like to start them in a cold pan and put them on a low heat. It seems to really draw out the fat and crisp them up nice without burning.

While those are getting warmed up, dice up your potatoes…

Keep an eye on your lardon and give them a stir every now and then so they don’t stick and so they can brown evenly. These are coming along nicely…

As they continue along on their journey, you can busy yourself with chopping the onion…

And grating the cheese…

These look perfect now. I’d take them out when they look just a little bit shy of perfect, they will continue to cook a bit as they cool.

Pull them out with a slotted spoon and drain them on some paper towels.

Now chuck your potatoes into the hot bacon fat and season them generously. Potatoes can handle a good bit of salt and pepper. Stir ‘em around and give them a head start, then, in go the onions…

If there is a heaven I imagine it smells like potatoes and onions frying in bacon fat!

While all this is cooking, you can slice up your scallions thinly…

After a few minutes, the onions will start to look translucent. Now you can pour in the chicken stock…

Put a lid on it so it can simmer and steam until everything is soft and mushy.

This is how much cheese and scallions I ended up with, after it was all shredded and chopped. I pulled my scallions from our vegetable garden. Amazingly, they are still alive despite the biting cold, and even more amazingly, they are ginormous. They look like Fred Flintstone grew them. If you are buying your scallions at the grocery store or farmers’ market, they will probably be smaller, so I’m showing this photo so you can adjust your amounts accordingly.



Once your potatoes are nice and soft, give them a buzz with the immersion blender but leave some chunks for texture. Then toss in the cheese and scallions.Sir it all around a bit to melt.

Then drizzle in the cream…

And garnish with the crispy bacon bits…

Eat it on your couch with a blanket over your lap and an episode of Keeping up with the Kardashians on your TV.