I love Fall! The colors are vibrant and beautiful and the temperature is comfortable. It is almost like God paints the world in brilliant oil paints and then invites us out to see the masterpiece He has created. Ecclesiastes 3:11 begins "He has made everything beautiful in it's time." How true! and the changing of the season to Fall is definately my version of beautiful.
Fall also brings to mind the smell of soups and stews simmering on the stove. One of our favorite soups is one that I first tasted years ago in a restaurant and fell in love with. I searched for quite awhile to find a copy cat recipe that I could tweak. So, for this weeks recipe I offer up - Baked Potato Soup. This is NOT a diet friendly recipe, however we all need to splurge on occassion.
Baked Potato Soup
2/3 cup margarine
2/3 cup flour
7 cups milk
8 medium potatoes -baked, cooled, peeled, and cubed
4 chopped green onions
12 slices bacon cooked very crispy and then crumbled or 1 jar precooked 100% bacon bits
2 cups shredded cheddar cheese
1 cup sour cream
2 teaspoons onion powder
salt and pepper to taste
In a large pot melt the butter. Stir in flour and heat and stir until smooth and bubbly. Gradually pour in milk while whisking to prevent lumps. Stir constantly until thickened. Add potatoes and onions. Bring to a boil while stirring constantly. Reduce heat and simmer 10 minutes. Add remaining ingredients. Stir until cheese is melted and serve.
We like to eat this with fresh, warm croissants. This makes approximately 8 servings.