Good food and a good cause — it’s hard to beat that combination.

I recently obtained this recipe for Loaded Baked Potato Soup from our church group, the Lightkeepers Ministry.

The Lightkeepers hosted a “SOUPer Bowl Sunday” fundraiser, offering carryout soup to the congregation to help raise money to beautify the church. They prepared three soups for that day: Chili, Creamy Chicken and Noodle Soup and this Loaded Baked Potato Soup.

The members of this group know how to cook great things, and this soup is no exception.

This soup tastes just like a loaded baked potato in a bowl. It’s creamy and hearty, with tender chunks of potatoes in every bite. The combination of russet and red potatoes gives it great texture. The russets soften and thicken the soup, while the red potatoes hold their shape.

The bacon adds that smoky, salty flavor you expect from a loaded baked potato. Cooking the onion, carrot and celery in the bacon drippings builds even more flavor right from the start. The milk makes the broth smooth and comforting, and the simple seasoning lets the ingredients shine.

It’s the kind of soup that fills you up and keeps you warm. The kind you’d happily eat again the next day.

The SOUPer Bowl Sunday fundraiser was a great success. The group was able to raise funds for church improvements, and there are already plans to repeat the event in the future.

From our church kitchen to yours — enjoy!

Loaded Baked Potato Soup

Serves 6

Ingredients

1/2 lb. bacon
1 yellow onion, chopped
1 carrot, chopped
3/4 c. celery, diced
4 russet potatoes, diced
4 red potatoes, diced
1/4 c. flour
2 c. chicken stock
4 c. milk
1 t. salt
1 t. pepper

Instructions

–Fry bacon until crisp. Remove bacon, leaving some bacon fat to cook the onion, carrot and celery.

–Add potatoes and cook for four minutes. Whisk in flour.

–Add stock and drained bacon. Add salt and pepper. Simmer for 30 minutes.

–Add milk. Simmer again