Baked Potato Soup
So delicious. Don’t reheat in microwave, do it on a stove. But don’t bring it to boiling, just before.
Ingredients:
- 4 large or 8 small potatoes
- 1/2 large onion, chopped
- 3 tbsp butter
- 1 egg
- 2 cups milk
- 2 cups water
- 3/4 teaspoon garlic powder
- 1 teaspoon parsley (if fresh, chop fine)
- 1 teaspoon salt
- 1 teaspoon pepper
with Bacon (if desired)
- 1 tbsp oil
- 3-6 pieces of bacon (recommend thick cut)
Directions:
- Peel and cut up potatoes, ~1.5 inch cubes. Put onion and potatoes into a sauce pan and cover with water. Add salt and bring to a boil.
- Once boiling, reduce heat and simmer for 15-20 minutes or until potatoes are soft enough to cut easily with a fork. Drain.
- Combine water & milk, bring to a boil in microwave or on stove.
- If you like chunky potato soup, mash once or twice and take about 1 cup of potato chunks out and set them aside before continuing.
- Mash potatoes as fine as you can. Add butter, egg, hot milk/water, garlic powder, parsley, salt, pepper slowly, stirring constantly as you go. Return to stove top and heat under low (don’t boil).
- Add in potato chunks (and/or bacon, see below) if you took some out in step 4, stir well.
- Taste, add salt/pepper to personal preference.
Note: If you like bacon (who doesn’t) in your soup, heat the oil in a frying pan and cook your bacon. Three strips if you like bacon, 6 if you REALLY like bacon. 
You want to cook it until it’s crunchy (some may think this is over cooking, that’s ok here). Let it drain/cook on a plate with some paper towels. Once cooled, chop it up as fine as you can, but some large bits are ok too. Add it in step 6 along with a tablespoon or so of the bacon drippings left over from frying.
