Best Ever Potato Soup

I rarely post recipes on my blog, but this one was too good not to share.

My little man James has grown a full inch since September, but he's lost a bit of weight.  So, the Ukie in me comes out and I want to fatten him up.  Enter, Potato and Cheese soup.  Eat, EAT!!

Original recipe from Canadian Living

Ingredients

• 6 strips bacon, chopped
• 2 onions, chopped
• 8 large potatoes, (about 4 lb/2 kg)
• 6 cups (1.5 L) chicken stock
• 2 cups (500 mL) milk
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) pepper
• 1/2 cup (125 mL) shredded Cheddar cheese
• 2 green onions, sliced

Preparation

In large saucepan or Dutch oven, cook bacon over medium heat for about 5 minutes or until crisp.
Transfer to paper towel-lined plate.  Drain fat from pan.  Add onions; cook, stirring occasionally, for 5 minutes or until softened.

Meanwhile, peel and cut potatoes into about 1/2-inch (1 cm) cubes to make about 12 cups (3 L). Add potatoes to pan along with chicken stock and bring to boil. Reduce heat to medium-low; cover and simmer for 20 to 25 minutes or until potatoes are tender.

Using potato masher, mash potatoes just until soup is slightly thickened yet still chunky. Stir in milk, salt and pepper. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days. Reheat to continue, thinning with more milk if desired.)

Sprinkle each serving with cheese, green onions and reserved bacon.

Best ever soup.  Everyone in my family had a bowl - and of course, even Marley.

My Version!!