Sounds yummy! I love potato soup.
A tip on the cooking of the bacon if I might.
Cook the bacon in the oven. 400 degrees for twenty minutes or so. You cook it on a baking sheet with cooling racks. So much less mess and healthier too. (it doesn’t sit and cook in all the fat) I will never cook it any other way since I tried it that way several years ago!

Comfort Food is what I call it!!  I make potato soup at least 3-4 times a year and it is a huge favorite...when I cook a ham, I save the ham bone and make my stock from that, then dice up the leftover ham and add it to the soup pot (and some bacon too, of course). I use water as a base and 2% milk for the balance - so I kid myself into thinking it is healthier.  Yeah, right!! 

And, like justme, I cook bacon in the oven on racks now - have done so for many years and again, kid myself into thinking it is better!!  In fact, sometimes, when I am feeling particularly energetic, I do 2-3 lbs at a time - heck, the oven has to be on for the same length of time--use racks on cookie sheets and then freeze it--layers with wax paper in between.  Then if you want for BLT’s or whatever, just take what you need, nuke it and there you go.............;)

I have never cooked bacon in the oven. This sounds like a good idea. Especially the making 2-3 pounds at a time part.  And it doesn’t splatter all over the inside of the oven? But, of course, I’d have to drain off the bacon fat to use for this recipe anyway. I told you, it’s not a heart friendly dish, but man it tastes good.

I love potato soup, actually soup in general.  I will try your recipe.  It’s very cold here right now, so I am sure it will hit the spot.

No, bake it in a slow oven, 325 and it should not splatter.  I forgot to say I line the cookie sheets with foil to make the clean up a little easier.  BUT I am a wasteful person so that is one thing you could eliminate. 

I am also a person who decided Bailey’s was in order this evening (my mother has been living with us since December--need I say more??  LOL) and am having more than a little difficulty typing.  LOL

Welcome, Carol. If you make it, I hope it turns out well for you. It surely was a hit around here. I was quite pleased.

Cyn - Well, I went to the grocery store for milk this evening. First time in I can’t remember when that I actually bought pre-storm milk. But I have this bottle of Kahlua and well..... 

I’ll try the bacon in the oven dealie. I’ll bet it cooks without shriveling up like it does in a pan, too. Or not??? I’ll have to make a lot of it to make turning on the oven worthwhile.  If you were to peer in my oven right now, you’d most certainly guess that it doesn’t see a whole lot of use. I’ve stored all my bird seed in there this winter (after freezing it for 3 days to kill any of those nasty meal worms/moths). 

doesn’t curl at all, you put in a slice of bacon and actually get a slice of bacon back!!  That is the best part. 

I had one of those moths in the kitchen last night. I HATE them.  I have no idea where that one came from, but if there is one then more will show up again.  I keep the bird seed in a bin on the deck now--of course it is frozen shut and covered with snow, but.........

I love unwrinkled bacon! I gotta try this.

I haven’t had one those moths in a long time now. (Watch....tomorrow I’ll have a couple!) I think I finally beat them, though. And as long as I freeze the birdseed for three days (which seems to be one of the prime places of origination), they’ll die before they get a chance to become worms or moths. I also freeze my baking chocolate as soon as I bring it home, then store it in a glass jar. So far, so good.