Being our first Texas fall, I was beginning to wonder if we'd ever have a cool enough day for soup. Today was that day. Up until now, we have had 80 and 90 degree days. Today it FINALLY felt like fall. I'm actually wearing jeans and a sweatshirt, my all-time favorite outfit to wear. With the cooler weather came some much needed rain, so today really is the Perfect Day for soup.
I made our favorite "Baked Potato Soup," a variation of my friend Tessa's recipe. Here it is:
Baked Potato Soup
2 boxes Chicken stock/broth
minced garlic - I use about 1 1/2 Tbsp
1 package cream cheese, softened
1/2 cup onion, chopped
2 or 3 cups shredded cheddar cheese
pepper to taste
1 package of bacon, cooked and crumbled (I just use a pack of real bacon bits)
1 package southern style frozen hashbrowns
Bring stock, garlic and onions to a boil. Cut up and add cream cheese. Once melted, add hashbrowns and let simmer until soft. Use potato masher or electric mixer to blend some. Add cheese, bacon and pepper.