Alcoeur Apron's 5-Ingredient Baked Potato Soup
4 slices bacon, halved
6 medium scallions, thinly sliced, white and green parts separated
2lbs frozen hash browns or peeled and cubed Russet potatoes
3 cups half-and-half or whole milk
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup shredded cheddar cheese
Place the bacon in a large soup pot and cook on medium heat until browned and crisp, about 8 minutes. Transfer the bacon to paper towels to drain.
Add the white parts of the scallions to the pot. Sauté until fragrant, about 1 minute. Add the potatoes and cook, stirring occasionally, for 5 minutes. Add the half-and-half and salt and bring to a simmer. Cook, stirring occasionally, until the potatoes are soft, about 10 minutes. Meanwhile, chop or crumble the bacon.
At this point, mash with a potato masher or puree with an immersion blender into your desired consistency. Taste and season with salt and pepper. Serve sprinkled with cheese, scallion greens, and bacon. Enjoy!