MIA — that would be me!!!

Shaun and I have SO MUCH going on right now that my cooking is being pushed back for the moment. Luckily we are getting a break soon because we leave for Italy in ONE WEEK!

Another piece of good news is that we found a new home. We close at the end of this month and I can’t wait to show you all new pictures. We are so excited that we were able to find a home that fit our needs and budget. Shaun is beyond thrilled about his new covered back patio. I am excited about a huge kitchen with tons of room for my many appliances and dishes.

OK, enough of the rambling from me and on to tonight’s delicious recipe. I have been craving potato soup for a while now. Yes, I know it’s almost summer time and its hot outside but I want soup. When it comes to this soup I love mine chunky and creamy. I found a delicious recipe from Paula Deen and made some minor adaptations to it and it turned out perfectly. This soup is by NO means healthy but you can go walking after dinner to burn some calories. I, however, chose to watch TV with Shaun.

ENJOY!

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Baked Potato Soup

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Instructions

Preheat oven to 400 degrees.

Pierce each potato with a fork all around and wrap in foil. Cook in the oven for one hour. Remove and let it cool down. Chop up the potatoes leaving the skin on and set aside.

In large dutch oven or pot melt butter over medium heat. Add in the onions and stir until tender. Stir in the flour and mix for about one minute. Pour in the chicken broth slowly stirring constantly. Cook until the mixture is thick and bubbly. Pour in the potatoes, half and half, parsley, and bacon (reserve a couple of pieces for the top). Cook for 10 minutes stirring occasionally. Add in the sour cream and cheddar cheese and mix the soup. Top with salt and pepper to taste.

Place soup in bowls and top with bacon, green onions, and cheddar cheese.

Did you make this recipe?

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