When you just don’t feel up to par nothing’s better than soup. Won-Ton or a good homemade Chicken Noodle is my favorite but takes time or a car trip to my favorite Chinese restaurant. So I always try keep the ingredients in to make this almost no-fuss potato soup:
2large/4 medium baking potatoes, baked in their skins in the microwave, and when cool enough to handle, cut into bite-size chunks.
4 slices bacon, cooked crisp and crumbled
1 bag Idahoan Buttery Golden Select instant mashed potatoes
2 cups milk (or 1 cup milk and 1 cup sour cream)
Parsley, to taste
Chives, to taste
Coarse black pepper, to taste
Optional: Top soup with shredded cheddar cheese.
In a saucepan, heat milk/milk & sour cream until hot. Whisk in the instant potatoes. Stir until smooth, adding more milk, if necessary, to reach your desired thickness. Add baked potato chunks, bacon and one tablespoon each of parsley, chives and a teaspoon of coarse black pepper. Stir until blended, taste, adjust seasonings. Enjoy.