Potato Soup -- YUM!

When I saw this recipe on Kim's blog Newly Woodwards a few days ago, I instantly sent it to my husband requesting it for dinner. That night. He does all the cooking, remember? I know, I'm insanely lucky. He does a lot of other stuff too. He pretty much rocks. (And he still doesn't read this blog, so there's no ulterior motive for me saying that).

Kim's a better photographer than I am, so I am stealing her picture:

Seriously Kim, you have photographic talents. 

We made a few changes. We didn't have any green onions, so Zac used regular onions. We actually didn't add extra sour cream or cheese to the top, which if you know me at all, you'll know that those are two of my favorite foods and that's surprising.

And (if you know Zac at all), it won't surprise you that he added bacon. I thought that made it less of a quick, weeknight dinner, but we always cook our bacon in the oven, so he did it at the same time as the potatoes and it wasn't really much extra work.

Side note: if you don't cook bacon in the oven, you need to start. Immediately. Put parchment paper on a baking sheet, lay out your bacon, cook for 10 - 15 minutes (until it looks done) at 350 degrees. Cook longer if you like your bacon crispier. It tastes better, it's much easier, and you don't have to degrease your entire kitchen when you're finished. Win-win-win.

The best part about this dinner? It's going to be even yummier when I have the leftovers for lunch tomorrow! I love soup in the winter. Do you have any fantastic soup recipes I need to add to my recipe box?