“But I still haven’t found what I’m looking for…”

It’s been a long week. I’ve been pretty swamped at work, so there’s been precious little time or energy for cooking or baking. And I’m battling some apathy where cooking and even baking is concerned. I’ve been approached about a couple projects, one of which I’m kind of excited about, but I’m just not feelin’ it these days. I think a lot of it is because I haven’t had the chance to sit and just think. I’m a planner, and I still have a massive back-log of last month’s food magazines to sift through!

All that aside, the family still needs to be fed, so I do have to pull something together and slop it on the table. And by pull together, I mean I threw some stuff together and hoped it would work! Enter Bacon Cheddar Potato Soup.

I kind of combined a couple potato soup recipes (ie., threw a bunch of crap together in a pot) and topped it with bacon and cheddar cheese, because I love anything potato topped with cheddar and bacon.

Plus, it’s grey and dreary out, which makes me crave comfort foods and soups.

Yield: 4

Bacon Cheddar Potato Soup

Bacon Cheddar Potato Soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 4 slices center cut bacon, crisp-cooked & crumbled
  • 4-6 medium Russet potatoes, peeled and cubed
  • 4 C chicken broth
  • onion powder
  • salt & pepper to taste
  • 1 1/2 C shredded cheddar cheese, divided


In a large saucepan, boil the potatoes in the chicken broth 20 minutes, or until tender.

Reduce the heat to low. Remove the saucepan from the stove, and with a potato masher, mash the potatoes, leaving some smaller chunks, and mix with the broth, until the soup is as thick/thin as you'd like.

Season the potato mixture with the salt, pepper and onion powder.

Return to the stove and stir in 1 C of the cheddar cheese, cooking and stirring until cheese is melted.

Ladle soup into bowls and top each with the crumbled bacon and a Tbsp. of the remaining cheese.

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So there ya go. Not the healthiest, but you could always add vegetables in with the potatoes, to healthify it somewhat. Or leave off the bacon and cheddar, but then you’d have really runny mashed potatoes.

In other news, my mom’s here now! Yay! She’ll be here until Friday, which will be nice. She was here last year, and that’s been the only time I’ve seen any family, since we can’t seem to find the time/money to make the trek back to Ohio (we refuse to fly, and poor Junior’s getting up there in years, so I don’t know that I’m too keen on making a road trip out there).

And also, before I forget…According to Random.org, the winner of my Make-Your-Own-Cheesecake is:

Min. 1

Max. 13

Result: 4–Which happens to be my sister Kendra, believe it or not (this time around, I thought it would be fun to let the bambino hit the “generate” button to get the random number, then count the number of comments to see who it was). So Kendra, shut your face about how I never pick you! I’ll send your stuff back with Mom if she’s got room in her suitcase. Otherwise, you have to wait on my lazy arse to ship it.

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7 Replies to ““But I still haven’t found what I’m looking for…””

  1. I understand the apathy thing. My reason is just the blahs.. Can’t explain it. I began five (yes FIVE) ‘confessions’ this week. I didn’t really feel comfortable with any of them — and became stuck. The positive side to that is, I completed an essay a few weeks ago that I’d started back in June, when I experienced similar blahs. The soup looks fantastic!

    • I kinda think that’s where I’m at too…Just kind of “meh” these days. But hey, good for you finishing your essay! Better late than never, right? :)

  2. Your soup looks yummy! I cooked potato soup last week, too. I added some plain Greek yogurt to make it tangy. I suppose you could add sour cream instead. It gives the soup a “loaded baked potato” kind of flavor. Yum!

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