010711-soup2.jpgIn the past we've looked at a few more refined versions of potato soup. There has been a creamy curried potato soup, a sweet potato soup with miso and ginger, and a roasted garlic and potato soup. But I'm not as polished as the rest of our Kitchn writers. See, this Midwestern girl wants her meat and potatoes and she doesn't always want them to be fancied up — well, unless you consider bacon fancy.

There are so many different ways to make potato soup — it's rather ridiculous. A quick Google search will show you many of the infinite variations, but when it comes to a traditional dish that makes your stomach growl from the other room just thinking about it, accept no substitute for this thick, creamy and extra-comforting dish.

010711-soup1.jpgNow before we start, there are a few disclaimers. This dish isn't low-fat, and it isn't light in calories. Under no circumstances does it even pretend to be the healthiest soup on the block. This dish is a stick-to-your-ribs type meal that can be served at the end of a long day. It falls into the comfort food category and is best eaten in fuzzy slippers and pajamas. Not because that's the attire the meal requires, but because the only thing more comforting than this meal is fuzzy slippers, so if you're going to go all out, that's how to do it!

This dish comes together in less than 5 minutes if you already have a few baked potatoes on hand, but if you don't it might require a few minutes of prep time so it's ready to be thrown together at a moment's notice. There's no long drawn out cooking time for broth; you can literally come home from work and have this meal on the table before your children get a chance to tear the house apart! Fabulous!

Baked Potato Soup With Bacon, Onion & Cheddar 6 to 10 servings (depending on how hungry you are!)

2 cups cooked and diced bacon crumbles
1 cup unsalted butter
1 cup all purpose flour
8 cups milk (whole milk, if possible)
2 cups sour cream
1 large bunch green onions, diced
1 tablespoon kosher salt
1 tablespoon ground black pepper
5 large potatoes, baked and cubed
3 cups cheddar cheese, shredded
1 clove garlic (optional)
1/4 cup grated Parmesan cheese (optional)

If you are using sliced bacon you'll need to start by preparing it. You can save the grease and reduce the amount of butter accordingly for a richer taste. Storebought bacon crumbles will also do just fine (Costco carries a large bag that comes in handy!).

Melt the butter in the bottom of a large pot over medium high heat. Add flour and stir to combine until thickened. Add milk and whisk to combine until mixture is smooth. Add remaining ingredients and allow soup to heat over medium, stirring occasionally until cheese is melted. You will want to keep an eye on the bottom of the pot so it doesn't burn, but since all the ingredients are already cooked, you're really just waiting for things to warm up instead of coming to a specific temperature.

Serve when warm and enjoy!

Additional notes:
• On using sliced bacon: You can of course start by using sliced bacon and can even hold onto the rendered fat, substituting it for part of the butter called for in the soup recipe. Just reduce your butter accordingly and add it right in!
• On pre-baking your potatoes: Since this recipe uses potatoes that are already baked, you might want to toss a few in the oven the night before to bake them off ahead of time. We peel ours, halve them and put a long slice of butter in the middle. Wrap them in aluminum foil tightly and bake at 400°F for 2 hours or until soft (depending on the size of your potato). Baked, they'll keep in the fridge for a week (easily), so dinner can be ready to go any night of the week!

Related: Recipe: Ajiaco (Chicken and Potato) Soup

(Images: Sarah Rae Trover)