A few notes:
- I baked the potatoes (in foil) while we were hanging out over the weekend. I put them in the fridge until we were ready to make the soup. That's the most time consuming part of the recipe, so you can save a lot of weeknight time by doing it in advance.
- I used six small/medium potatoes, and the soup was plenty thick.
- Since she says to drain all the bacon fat, I would recommend just going ahead and making the bacon in the microwave (or oven). It didn't add much flavor to the actual soup, and it was a pain getting that much bacon grease* out of a hot, heavy pot.
- The pictures show a blending step, but it's left out of the instructions. You'll definitely want to blend it.
- We did not bother frying up the potato skins. Save a few calories and just put them on top as-is.
- The Greek yogurt is such a good addition! Don't skip it.
*And most importantly: Never try to drain hot bacon grease into a Solo cup.
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