Ah, springtime. Doesn't it just make you feel like eating a baked potato?
Okay, maybe not. But my daughter likes to bring this in a thermos for lunch, and I love that it sneaks in some extra vegetables.
Baked Potato Soup
2 large potatoes, peeled & thinly sliced
1/2 head cauliflower, chopped
3 cups milk
1 bunch scallions, chopped
4 slices bacon, cooked & crumbled
shredded cheddar cheese & sour cream
Combine the potatoes, cauliflower and 2-1/2 cups of the milk in a saucepan with a little salt. Cover and bring to a boil. Lower heat to medium-low, add the white part of the scallions, cover and simmer until tender, about 30 minutes. Add the remaining 1/2 cup milk. Puree the soup and season with salt and pepper. Serve with bacon, cheese, sour cream, and scallion greens.