I posted one of our favorite soup recipes last fall but our food photography was pretty much atrocious then. Not that it’s Pioneer Woman good now but we’re making improvements. Did you know that Nate has a thing for the Pioneer Woman? I don’t think it’s really a romantic thing. More of a “I wish my wife was as good with a camera and whisk” kind of thing. I get it.

He’s blushing now. That’s why I love him.

Enough mushy stuff. Well, mushy love stuff. How about mushy soup stuff?

Loaded Baked Potato Soup to be exact.

We love this baked potato soup recipe because it’s an easy dinner idea for the week but still tastes week-end good. You get that, right?

Loaded “Baked Potato” Soup

Southern Style Hash browns (1 bag)
3 cans chicken broth
3 cups milk
12 pieces of bacon (we go with the easy microwave kind)
2 1/2 cups shredded cheddar cheese
1 green onion (diced)

Combine broth, milk, and green onion in stock pot. Once hot, add hash browns. Cook hash browns until mushy (technical term). Mash with potato masher (one of my favorite utensils..after the whisk). Add bacon. Simmer for about 5 minutes. Add cheese. Simmer for about 5 minutes. Add flour to thicken to desired consistency. Enjoy!

We always enjoy it with salad Rhodes frozen bread.