Because I'm Hungry ..... And Cold.

Cheddar Cheese Baked Potato Soup

Ingredients

• 1 baking potato
• 2 (10-ounce) cans Cheddar cheese soup
• 2 1/2 cups low-sodium chicken stock
• 1/4 cup real bacon pieces
• Sour cream, for garnish
• Green onion, finely chopped, optional for garnish

Directions

Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch.

When potato is cool, cut into 1/2-inch cubes.

Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes.

Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.

{image and recipe found here}

With these chilly days fast approaching I've been craving soup. Baked potato has always been one of my favorites and this recipe is perfect for the "I want it now" side of me.  Sandra Lee's Semi Homemade show has some gems and this is just one of the many shortcut recipes I've saved on Food Network.

What about you? Have a favorite food you crave when it's chilly outside?