
This soup has all the ingredients (well, except sour cream which, I’m not really a fan of) of a loaded baked potato – baked potato topped with cheese, bacon and spring onions.

You must have heard the expression, “as American as an apple pie,” at some point in life.

Ricotta, the creamy and versatile Italian cheese, has gained popularity worldwide for its delicate flavor and unique texture.

I found the recipe in "Potato & Vegetables" book published in UK and decided to tweak and make it.