Delicious

Alright... I feel convicted to share some of the yummy recipes I've been utilizing, this Fall season. First up-- baked potato soup. Let me say this: I'm addicted to potatoes, all shapes and sizes. I've tried quite a few recipes for soup, and this one takes the cake. It's Mary Lou Hess's, from the good ol' AHEFC cookbook. I love the mix of textures with the potato meat and peels, the sauteed onions and the crisper green onions. That's good eating.

The Best Baked Potato Soup in the World

6-8 slices bacon, fried crisp (reserve drippings and 2 crumbled slices for topping)
1 C. yellow onion, diced
4 lg. baked potatoes (DO NOT microwave)
2/3 C. flour
6 C. hot chicken broth or hot milk
2 C. heavy cream or 1 (8 oz) ctn sour cream
¼ C. parsley
1 ½ tsp. garlic powder
1 ½ tsp. dried basil (opt)
1 ½ tsp. salt
1 ½ tsp. course, black pepper
1 C. cheddar cheese, shredded
¼ C. green onions, white part, chopped
¼ C. green part of green onions for topping, chopped

Cook and crumble bacon; reserve drippings in pan.
Cut baked potatoes in half and scoop out the meat. Chop half the peels; discard the rest.
Cook yellow onions in bacon drippings until transparent.
Add flour, stir to prevent lumps; cook 3-5 minutes until mixture just begins to turn golden.
Gradually add 2 C. hot chicken broth or milk, whisking to prevent lumps, until mixture thickens.
Pour into a saucepan and add remaining hot milk or broth; reduce heat to simmer.
Whisk in potatoes, peels, cream, chopped bacon, parsley, garlic powder, basil, salt and pepper.
Add cheddar cheese and onions; heat until cheese melts thoroughly.
Top with reserved, chopped bacon, green onions and cheddar cheese.

Makes about 8 servings.