I’ve never met a potato that I didn’t love. Baked, fried, mashed, shredded into hash browns, cut up in soups – I love it all! The only down side to potatoes is the amount of time it takes to cook them. Therefore, when I bake potatoes for a summer barbeque, I always bake more than I need so they can be used in other recipes. I will also toss some in the oven next to a casserole or a batch of brownies. It’s all about time management and energy conservation.
This is one of those quick and easy recipes that won’t heat up the house too much or require you to spend half the day in the kitchen. Because I cheated. I admit it. However, in my defense, there is a trick to cheating and getting away with it. I always use a high-quality product as a base for my “almost homemade” recipes. In this case, I use Imagine Organic Potato Leek Soup and just add some yummy ingredients.
- 3 strips of bacon, uncooked
- 1 small onion, diced
- 3 stalks of celery, sliced
- 2 cloves of garlic, minced
- 3 medium potatoes, baked, cooled and diced
- 1 16 oz. container of Imagine Organic Potato Leek Soup
- 6 oz. colby/jack cheese, grated
- 3 T. sour cream
- 1 green onion, sliced
- Fresh ground pepper
- Cut bacon in small pieces. Place in a medium saucepan and fry over medium heat until crisp, separating pieces as they begin to cook. Leaving as much grease in the pan as possible, remove from the grease with a slotted spoon and drain on a paper towel. Set aside.
- Return the pan to the heat. Add the onion, celery and garlic to the pan and saute until tender. Add potatoes and Potato Leek Soup. Heat through.
- Ladle soup into three bowls. Top each with an equal portion of grated cheese, sour cream, green onion, and bacon pieces. Grind a little pepper over each and serve.