10/6/2014
Today I am celebrating my birthday and doing some thinking about the past, the present and the future. My kiddos are almost through high school, and I will soon be empty nesting. I've taken up some new hobbies, and am dusting off a few old ones. I'd like to get a little more serious about my blog. I updated my white bread recipe today with lots of photos, and I added a new recipe for baked potato soup, it's a fall/winter favorite around here.
I hope everyone is staying warm, enjoying the first cool evenings of fall, and cheering on my STL Cardinals.

Baked Potato Soup

Baked Potato Soup - great for a cool fall evening

Ingredients:

6 baked potatoes

2/3 cup flour

8 cups whole milk (1 quart) 

1 1/2 cups shredded cheddar cheese, divided

1 t pepper

1 t salt 

1 cup sour cream

1 bunch chopped green onions

Peel potatoes and coarsely mash with potato masher or two forks.  Discard skins.

Place flour in a large stock pot; gradually add milk, stirring with a whisk until blended.  Cook over medium heat until thick and bubbly (about 8 minutes), whisking constantly.  

Add potatoes, 1 cup cheese, salt and pepper, stirring until cheese melts. 

Stir in sour cream.  Cook over low heat 10 minutes or until thoroughly heated (do not boil), stirring frequently.  Sprinkle each serving with 1 T cheese, and green onions.