Potato or Potato-Chili Soup

Loaded Baked Potato Soup (serves 2, 2 cups each)

2 medium baking potatoes, unpeeled
1 can (14-1/2 oz) chicken broth
1 cup milk
3 slices bacon (or used bacon bits)
3/4 cup shredded cheese, divided
1/4 cup sour cream

microwave potatoes until done, cut into chunks, lightly mash
combine potatoes, broth & milk in small sauce pan and bring to a boil (stir to keep milk from scorching)

add half the bacon, and half the cheese to soup, stir

pour into bowls and top with remaining bacon, cheese and sour cream

BUT, I did play with the recipe and now do this:

for 4 servings, wash, cut and boil 4 yukon gold potatoes (you can use any, I just like the mealiness of the gold potatoes)
when cooked thoroughly, toss in blender (or food processor) along with 1 can of chicken broth, 1 can (14 oz) of evaporated milk, and blend.
Pour back in pan and add salt and pepper, 1/2 cup shredded cheese, heat and stir until melted. Add additional broth if you like a thinner soup.

serve in bowls with bacon topping and additional cheese.

AND when I want to turn this into potato-chili soup, I add 1 cup of chili (purchased at Rally Burger for me, or use a home made chili) into the blender before returning to the pot, adding more milk or chicken stock as needed for desired consistency.

I love using the blender for soups!

My favorite is pea soup. Just boil the sweet peas in broth (I use vegetable), with crushed red peppers, olive oil until cooked, I toss all but about 1/2 cup of the broth (making sure to keep the spices that will be at the bottom) and then blend. I typically add fresh dill.

It's so creamy that it doesn't need cream (though you can add it) so it is a great low-cal snack or meal.