Yes, easy peasy. So easy I could sit down and watch the finale of Season 1 of the Next Great Baker on Netflix while cooking it. So this recipe is great for those nights you don’t want to spend an hour in the kitchen making dinner.
And it’s sooooooooo good! Seriously, our bowls are spotless when we finish eating it.
Me and my husband usually aren’t crazy about soups for dinner. A lot of them leave you hungry within an hour, that’s why many of them are served before a meal or on the side at restaurants. Not this one though. No, not this one. This one is so filling it takes you back to Thanksgiving when you stuffed your stomach full of many different types of food. Except this is done in less than 30 minutes- no slaving over the stove! and it’s all in one pan, so you aren’t cleaning up for hours, and chances are you already have most of this stuff in your kitchen right now.
So here’s what you need:
- 4 cups of Diced Potatoes (it equaled to be 4 medium russet potatoes for me)
- 1/2 cup of finely chopped onion
- 2 1/3 cups of water
- 3 tablespoons of butter
- 2 cups of milk
- A few hand fulls of shredded cheddar cheese
- A small bag of real bacon bits
- Parsley (it doesn’t have to be fresh parsley, you can use it out of a spice jar, I did)
and here’s how you make it:
- Take your butter and get it nice and melted in a non-stick skillet.
- Add your onions to the butter once your butter is nice and melted, then saute it until the onions are nice and brown. At this point your kitchen should start to smell pretty darn good.
- Next add your potatoes, your water, and about 8 dashes of salt and 8 dashes of pepper. You can adjust it to your liking, I know my mother would probably load it down with salt.
- Bring that to a nice boil, then lower it down to a medium setting and let it simmer until all the water is almost gone and the potatoes are nice and tender. Tip: stir as little as possible to keep the potatoes from mushing up on you when they start to get tender.
- When the potatoes are nice and done, add in your milk, the bacon bits (if you really love bacon, you can add even more), and about 4-6 tablespoons of Parsley. Stir it up (carefully) then bring it to a boil.
- Once it’s came to a boil, remove it from heat, let it set about 5 minutes, and then begin to serve. Take a hand full of Shredded Cheddar Cheese and pile it on top of your soup for that final touch that really pulls the soup together.Now all you have to do is enjoy your heaven in a bowl 🙂
We ate it with crackers but it would pair nicely with bread or just simply by itself.
I can promise you, this is one dish you won’t be making just once. It’s perfect for a cozy winter afternoon but honestly, I know you’ll be making it even in the summer time. It’s THAT good.