Baked Potato Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 75 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes very good leftovers.

Serve with Healthy Caesar Salad or Iceberg Wedge Salad with Blue Cheese Dressing or Zucchini Salad or Mushroom Salad

Preheat the oven to 325°F.

Wrap the potatoes in foil and place in the preheated oven.

Place the bacon in a pan and place the pan in the oven. Cook on one side for about 10 minutes and turn the bacon. Cook on the other side for 10 minutes. Remove the pan from the oven and place the bacon on a paper towel to drain.

Slice the white part off of the green onion and reserve the green parts for later (put them in the refrigerator). Place them in the pan with the rendered fat from the bacon and return the pan to the oven.

Roast the onions for about 15 minutes. Toss once or twice.

Remove the green onions from the oven and place on the paper towel with the bacon to cool.

When the bacon and onions are cool, cut them into small dice.

Place them back in the pan with the bacon fat.

When the potatoes are done (about an hour) remove them from the oven and let them cool.

Slice the potatoes in half and scoop out the flesh. Add it to the pan.

Coarsely chop the potato skin into about 1/4 inch pieces. Add the potato skin to the pan.

Add the milk, water, buttermilk, and pepper to the pan.

Slice the tops of the green onions crosswise. Add them to the soup and stir until well blended.

Reheat gently over medium heat.

Serve the soup topped with the shredded cheese.