This recipe is pretty darn tasty and really easy! I took some ideas from other users that I think helped improve it...I really don't like instant mashed potatoes...they have a funny taste to me, so I did some things to mask them in the soup, but they are essential for texture and body in the soup. For starters, I used cheddar/garlic flavored potatoes and then, since I didn't have any half and half and to add "tang" to the soup, I added about 1/2 cup of low-fat sour cream along with a cup of milk. I also added 1/2 cup cheddar cheese and served the soup with more sour cream and cheddar cheese on top. Also, I kept the potato skins on to add more color/texture to the soup and used four small russet potatoes rather than 2. I think next time I might even use red potatoes (using 6 because they're smaller) and leave skins on to make the soup prettier and compliment the bacon. It's also much faster to "bake" your potatoes in the microwave...simply pierce them and put them on a microwave safe plate...microwave them about 6 minutes on each side until both sides tender. Voila! Overall, a good weeknight meal for cold evenings!
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This recipe is pretty darn tasty and really easy! I took some ideas from other users that I...