Loaded Baked Potato Soup

This is one of my favorite soups that I’ve created.  It is both hearty and healthy.  I enjoy making it in bulk so that I can refrigerate it and take the leftovers to work for a healthy lunch.

2 large baked potatoes, mashed
2 cloves garlic, grated
1/2 cup white onion, chopped
1 cup mushrooms, sliced
2 or 3 green onions, chopped
2 cups soymilk (or decrease milk & add stick of butter)
3 cups chicken broth
1/8 cup cornstarch
1 cup cheddar cheese, shredded
4 T sour cream
4 turkey bacon strips, crumbled
salt & pepper
basil, oregano, and any other dried herbs of your choice

Topping:
2 green onions, chopped
cheddar cheese, grated
sour cream
2 bacon strips, crumbled

Tip: to bake potatoes, scrub thoroughly (I like to leave the skins on), score with a fork several times, lightly coat with oil (olive or vegetable), and bake either in the microwave for 8-15 minutes, or the oven: 350 degrees for 1 hour.  After they have cooled enough to handle, you may peel off the skin if desired, and mash the potatoes.

Saute chopped white onion, garlic, and mushrooms. Set aside.
Bring broth and soymilk to a boil.
Slowly stir in cornstarch until dissolved. Add mashed potatoes and stir frequently.
Decrease heat and add all other ingredients except topping.  (Add bacon and green onions last to preserve their crispness)

Serve in bread bowls or with hearty bread.  Add topping.
*Consistency improves if refrigerated overnight, then reheated.

Serves about 4.  This recipe can easily be multiplied.