Our editors and Test Kitchen staff chose their favorite dishes from the first 20 years of Cooking Light. Here they are.
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.