This hearty and very tasty soup is a perfect way to use up leftover baked potatoes or, in this case, the scooped out flesh from making potato skins. If poblanos aren’t available, or for a little less heat, a 4 oz. can of diced green chilies is a great substitute. Delicious!

Supplies

Ingredients:

2 slices hickory smoked bacon, halved

½ cup chopped yellow onion

3 cups water, divided use

2 chicken bouillon cubes

½ teaspoon seasoned salt

4 medium baked Yukon Gold potatoes, peeled and coarsely chopped

1 large roasted poblano pepper, skin and seeds removed then chopped

3 tablespoons all-purpose flour

1 cup heavy cream

Garnish: Shredded cheddar cheese

Dried chives

Supplies:

6-quart heavy bottom pot

cutting board

knife

Wooden spoon

ladle

Step 1: Bacon:

In a 6-quart heavy bottom pot, cook bacon over medium heat until crisp. Remove to paper towels to drain then crumble.

Step 2: Onion:

Add onion to bacon fat and cook for 3-4 minutes until onion softens and begins to brown, stirring constantly.

Step 3: Finishing Soup:

Slowly stir 2 ¾ cups of water into onion in pot. Add bouillon cubes and seasoned salt. Bring mixture to a boil over medium heat. Boil for 10 minutes or until bouillon is dissolved, stirring often. Add potatoes, bacon, and poblano pepper to pot. In a small bowl, stir remaining ¼ cup of water into flour until smooth. Slowly stir into soup. Stir in cream. Cook over low heat until mixture thickens, stirring often.