- 8-10 slices bacon
- 2-3 cups milk
- 2 medium-to-small russet potatoes
- 1 (15-ounce) jar roasted-garlic Alfredo sauce
- Salt and pepper to taste
- Sliced green onions
- Grated cheese, such as sharp cheddar, Gouda, Gruyere, Emmental, parmesan, pepper Jack,
- blue cheese crumbles etc.
- Dollop of sour cream, optional
Preheat oven to 425°F. Place the bacon in a large skillet and place over medium-low heat. Cook the bacon slowly to start, to render some of the fat. Drain the fat into a bowl as it accumulates.
When about 1/4 cup of fat has been collected, turn the heat up to medium and cook bacon until crisp. Remove pan from heat and drain remaining fat, but don’t wipe out the pan. Crumble the bacon and set aside when it has cooled enough to handle.
Add a cup of milk to the pan and scrap all the bits from the bottom. Pour into a 4-quart sauce pan and set aside. Wash and dry the potatoes. Cut into thirds lengthwise, and cut each of those pieces into thirds, also lengthwise.
Toss on a baking sheet with about 1/4 cup of bacon grease. Sprinkle with salt and pepper. Place all the pieces with skins skin-side down. Bake 20-30 minutes or until tender and crisp. Cut potatoes into 1/2-inch chunks, and add to the sauce pan with the jar of Alfredo sauce and remaining cup of milk. Heat, stirring occasionally, over medium-low heat or until soup is heated through – about 10 minutes. Adjust salt and pepper. Serve with crumbled bacon, green onions, cheese and sour cream. If soup is too thick, add additional milk.