Soup Time!

picture courtesy of my recipes.com

My family will not believe me when I tell them that it was 30 degrees when I woke up yesterday morning.  Crazy I know.  AND not only was it actual winter-like weather in the morning but it stayed below 50 all day long.  I have lived in Texas for 6 years now and I have learned my lesson. Carpedium!  Sieze the Day! Because it will probably be 90 again tomorrow!

And since my hot flashes prevent me from really wearing any kind of winter clothing, I opted for making soup!  And it was so yummy I thought I would share!

Baked Potato Soup

Ingredients
12 Slices of Bacon (save 2TBS drippings)
2/3 cup  all-purpose flour (plus 2TBS or more based on preference)
7 cups milk
4 large baked potatoes, peeled and cubed
2 tsp Absolutely Onion Blend by Wild Tree **
1 1/4 cups cheddar cheese
1 cup sour cream
1 tsp salt
1 tsp ground pepper

**The original recipoe called for 4 green onions, 1 tsp salt and 1 tsp pepper.  I doctored mine up a bit by added the Absolutly Onion Blend.  If needed, just make the substitution the other way!

Directions:

1. Place bacon in large, deep skillet.  Cook over medium heat until browned.  Reserve 2 TBS bacon drippings and drain the rest. Crumble and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat.  Whisk in bacon drippings and flour until smooth. Gradually stir in milk, whisking constantly until thickened.  Stir in potatoes, onion blend.  Bring to a boil stirring frequently.
3. Reduce heat and simmer 10 minutes. Mix in bacon, cheese and sour cream.  Continue cooking, stirring frequently, until cheese is melted.
   
   Chip loved this soup.  It is definitely going in my permanent recipe box!  Oh how I wish it were cold here more often!
   
   *I found this basic recipe from allrecipes.com (Baked Potato Soup I) and then I doctored it up a bit with my Wild Tree blends and a little bit of love from my favorite cook...Paula Dean!  Tell me she wouldn't have totally added the bacon drippings?  Paula, did I make you proud?