Secret Recipe Club (SRC) is back today after a nice holiday break in December.
This month, I was assigned to Jean’s Blog, The Tasty Cheapskate! Jean is a mom of four and a self proclaimed cheapskate. She strives to make the most out of her food, stretching it wherever possible. But while she may be a cheapskate, you will never see margarine in her pantry, because even a cheapskate has her limits!
As I see food prices constantly on the rise and along with them, my grocery bill, I am loving the concept of The Tasty Cheapskate! Let’s stretch that expensive meat a little bit further! Then we won’t have to hide the grocery bill from our husbands – ha!
As I perused The Tasty Cheapskate, I was immediately drawn to the soups. It’s just something about this time of year that makes me yearn for soup. And not just soup, potato soup! I looked back in my blog history and realized that for the third year running, I have posted a potato soup of some sort in the third week of January! Crazy!
I do love this soup in particular because of its simplicity (especially if you cheat like I did and use store bought bacon pieces instead of thawing and frying bacon). The baked potatoes can be made ahead of time (maybe at dinner the previous day?) making this an extremely fast and easy weeknight meal.
Recipe Notes
*To save time, bake the potatoes the day before
*After I fry bacon, I save the drippings in a glass jar for later use (fried eggs are awesome in bacon grease, fyi). That’s what I used in this recipe.
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