Baked Potato Soup

I've finally succeeded at making a tasty baked potato soup! Unfortunately, I had to do it the "easy" way, because the right way (heavy cream and actual cheese) didn't work for me. Go figure.

I used:
3 pan fried bacon strips, plus leftover grease
2 cans Campbell's cream of cheddar (with three cans of milk instead of two)
2 green onions (greens and whites), diced
1 bit of butter
4 medium yukon gold potatoes

In a 3-quart sauce pan brown the green onions lightly in the little bit of butter over low-medium heat. Fry the bacon in a separate pan. Dice the potatoes and boil them in an appropriate pan. As soon as your green onions are cooked to your liking add in the cream of cheddar soup and milk, stir. Once the potatoes are mostly soft drain them and add them to the cheddar soup. I crumbled my bacon, added it to the soup, and added a bit of the bacon grease. It looks gross at first, but it gives it some body and that delectable bacon flavor.

It all fit into a 3-quart sauce pan, so it would probably only make 4-6 servings, but it was quick and easy which makes it perfect for Keith and I on a chilly winter day. The only thing I would do over is to make more bacon and use some of it for topping, because putting the nice crisp bacon into the soup makes it sad and soggy. I like to use a small dollop and some shredded cheddar as a garnish. Tasty!