Bacon & Baked Potato Soup

Potato soup with sharp Cheddar cheese = comfort & cozy:) If you chose to add bacon, I think a peppery-rubbed bacon. That is delicious! If you choose a vegetarian soup - ignore the bacon and add just the sauteed mushrooms, & use the vegetable broth! Complete the menu with hot, crusty, out-of-the-oven bread, and a sliced tomato & onion salad with a vinaigrette.;)

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 2  russet baking potatoes (6-8 oz.each) or 2  yukon gold baking potatoes (6-8 oz.each)
• 3  tablespoons  unsalted. butter (less if possible) or 3  tablespoons unsalted margarine (less if possible)
• 1⁄2 cup  chopped onion
• 1⁄4 cup  chopped celery
• 1⁄2 cup  sliced button mushroom
• 3  tablespoons all-purpose flour
• 1⁄2 teaspoon dried thyme, crushed
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 2  pinches crushed red pepper flakes (optional, more if needed)
• 4  cups half-and-half (we used 2% milk) or 4  cups  light cream (we used 2% milk) or 4  cups milk (we used 2% milk) or 4  cups soymilk (we used 2% milk)
• 2 -3  cherry tomatoes (for color)
• 1 1⁄4 cups  shredded sharp cheddar cheese (5 ounces)
• 1  cup low sodium chicken broth or 1  cup  low sodium vegetable broth
• 8  slices  of peppery rubbed bacon (crispy broken pieces, please the real thing) or 8  slices  turkey bacon (crispy broken pieces, please the real thing)
• 3  tablespoons  thinly sliced green onions
• 1⁄4 cup sour cream

Directions

1. Scrub potatoes with a vegetable brush; pat dry & prick with a fork.
2. Bake in a 425º F oven for 40-60 minutes or until tender; cool.
3. Peel potatoes, if desired, & chop potatoes; set aside.
4. In a heavy large saucepan or Dutch oven, melt butter or margarine over medium heat.
5. Add onions, celery, & sliced mushrooms.
6. Cook and stir about 5 minutes or until crisp-tender.
7. Stir in flour, thyme, salt, pepper & crushed red pepper.
8. Add half-and-half, or milk, or soy milk all at once, as well as, cherry tomatoes.
9. Cook and stir for 5-6 minutes or until thickened and bubbly.
10. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts.
11. Slightly mash potatoes with the back of a spoon or a potato masher.
12. For the topping, reserve 2 tablespoons of the bacon.
13. Stir the remaining bacon and 1 tablespoon of the green onion into soup.
14. Heat through.
15. To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream.
16. ENJOY!