NYC finally received its first snowfall of the season, which meant it was finally time for me to indulge in a soup recipe. It’s not often that I come across a soup recipe that I don’t want to make, so yesterday’s decision was a tough one. I didn’t want anything to complicated, but I also wanted something that was really going to pack a punch and remain a go-to. I ended up deciding on loaded baked potato soup, and it did not disappoint.
I used this recipe from Damn Delicious — because when is it not a recipe from Damn Delicious — and it was easy and tasty. A lot of the recipes I found used heavy cream, but this one just used milk. And because I only drink fat free milk, I didn’t feel too guilty about this creamy goodness. I had a three cheese blend on hand (cheddar, mozz, and Monterey jack), so I used that instead of the recommended cheddar. I think it would of had a little bit more depth of flavor had I used more cheddar.
My only gripe with the recipe and final result was leaving the bacon as a topping. I am a huge bacon fan, and I felt like the size of my bowl warranted more than a few little bits on top. The next time I make this — because there will definitely be a next time — I plan on incorporating the bacon into the soup to give the entire bowl some bacon-y love. Which also probably means using more than four slices, and in my book more bacon is never a bad thing.