The southern California weather lately has been like a cranky two-year old.  One day it’s hot and sunny, the next day stubborn clouds refuse to move out of the sun’s way and the shade is so chilly you thought you might have somehow forgot you moved to Canada.  On those cool spring nights, soup is kind of a comfort thing.  It’s not wintery enough to merit a hearty stew, but you don’t really feel like barbequeing either.  So, a warm soup satisfies the soul and mixed with a salad, it reminds you that summer is just around the corner.

Today I’m making baked potato soup for dinner.  Partly because I have a big bag of potatoes I need to use and partly because it’s chilly today.  Either way, it’s a great reason to make soup.

First things first.  Load up your potatoes onto a baking sheet and pop them into a 400 degree oven for about an hour.  You know they’re nice and soft when the skins get all wrinkly.

Once they’ve cooled, you’ll want to peel the skins and mash them up.

While this process is going on, you can take your bacon and place it on a foil lined baking sheet.  Have I told you how much I hate cooking bacon?  Splattering grease is never a good thing.  INSTEAD…cook the bacon in a 400 degree oven for about 15 minutes and then wad up that tin foil and through it away.  The result is perfectly cooked bacon and a perfectly clean kitchen.  Boom.

In a big stock pot, add your milk and flour…stir, stir, stir.  Then add your mashed potatoes, salt, pepper, grated cheese and sour cream.  Done.  Seriously done.  Can dinner be any easier!?!

Whatever you do, do not forget to add the bacon you cooked, some more cheese and sliced green onion.  It’s pretty much delicious.

For the official recipe, head over to Cooking Light, by clicking on this link.