In over three years of blogging I have never posted a recipe for this soup! Whaaaaa?!?!?! Can you believe it? I know, I know, every food blog out there has a similar or different recipe for this soup. I had to throw my hat into the ring too.
The first time I had this soup was at Bennigan’s. Remember those? Remember that this is my least favorite restaurant on the planet? Not that it was bad food or anything. It was just that we went there every other Sunday with my Grandma. I don’t care what kind of restaurant it is. If you go there that often the food kind of gets boring.
My Dad and Grandma could eat at the same restaurant every week. My Mom and Dad order from the same places every weekend. For me, eating the same things every week (except for our traditional Lou Malnati’s Sunday) just gets boring.
But, there young Stefanie was, happily eating the same plate of crispy chicken tenders along with a bowl of loaded baked potato soup every other Sunday. Not too shabby.
This soup was even my go to when I was a vegetarian. I had it evolve with me. I would order it with no bacon. It is still good as a cheesy potato soup. I dropped the chicken tenders and replaced it with a salad. Even their salads were topped with bacon, so I had to make sure to order no bacon on that too.
What a sad life. Having to utter the words “no bacon.” It makes me shudder to think about it now. Ha!
After all these years, me and my favorite soup have been reunited on this here blog for your viewing and eating pleasure. I am going to warn you. This recipe is not for the faint of heart, or vegetarians, or anybody on a diet.
While looking around at other recipes, I noticed, most of them would have you crisp up some bacon, take it out of the pot, drain the fat, and then add in butter. In my head I thought, why discard the fat from the bacon. So, I kept it in there. Save your butter for cookies!
The bacon fat adds a smoky and salty flavor and even cuts down on the amount of salt you add to the soup. Give it a go! The soup is ready in thirty minutes.
PS My favorite way to eat this soup is to keep all the cheese, bacon, and green onions out of the soup and use them as a topping put on right before you eat. That way the star of the show, the bacon, stays crispy.