Heart Attack in a Bowl

In honor of the first snowstorm of the season, here is a recipe for a tried-and-true hearty meal. Affectionately known as Heart Attack in a Bowl, it is filling, delicious, and has almost no redeeming nutritional qualities. Enjoy!

Baked Potato Soup (makes a large pot of soup, 8-10 generous servings)

1-5 lb. bag of russet potatoes, peeled and chopped into bite-size chunks

1/2 cup of butter (1 stick)

1 box of Betty Crocker sour cream and chive pouch potatoes (you will use both pouches in the box)

2+ cups of milk

 2 cups shredded cheddar cheese

1-12 oz. tub of Top the Tater sour cream (or any other variety)

1 lb of bacon

1/2 cup of chopped green onions (optional)

Salt and cracked ground pepper to taste

• Boil the potatoes for about 15 minutes in salted water, or until fork-tender. Better to err on the side of a little too firm--when everything is mixed together a firmer potato will hold up better to the stirring.
• While the potatoes are cooking, chop the bacon and fry in a pan. When crisp and brown, transfer to a plate covered in paper towels to drain. 
• When the potatoes are cooked, drain in a colander, reserving about 2 cups of potato water in the pot. This will be used to help thicken the soup. 
• Over low heat, add the stick of butter to the potatoes in large chunks. Add the two pouches of potato flakes and slowly stir in the milk. Stir carefully, so that the potatoes do not break up. 
• As the soup starts to thicken, stir in the tub of sour cream and one cup of cheddar cheese. Add any salt and pepper to taste.
• Heat the soup, stirring occasionally. If desired, add more milk in 1/4 cup increments to thin the soup.
• Use the reserved cup of cheddar cheese, the bacon crumbles, and optional green onions as garnish. (I don't recommend mixing the bacon into the soup, as it will lose its crispiness quickly, especially if it is stored as a leftover.)