Our editors and Test Kitchen staff chose their favorite dishes from the first 20 years of Cooking Light. Here they are. By: Jason Horn
Randy Mayor and Iain Bagwell
Potatoes give soups like this one a nice hearty texture, but it's the other ingredients that separate bland potato soups from legendary ones. This recipe uses milk and sour cream for a luscious mouthfeel, cheddar cheese for its tang and color, green onions for a zing of freshness, and bacon because bacon makes everything better. It's all the flavors of a great baked potato in a creamy, comforting soup, and we love it.