Baked Potato Soup.

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.