Alright, I’ll chime in on fall. A couple of friends have blogged about the loveliness of fall so I shall as well. It seriously is my favorite. Crisp, cool air. Pumpkin spice lattes. White chocolate mocha with 1-2 pumps pumpkin spice latte. An assortment of gray hoodies. (I can’t help it, I have a thing for gray.) Hiking in the woods. Lots of activity and fall festivals. Knitting lots of hats and scarves for friends and family. My new fall wreath that my sweet mom in law got me. And a hearty loaded baked potato soup! I’m also making good progress with my half marathon training (9 out of 12 weeks) and the “Myrtle Beach Mini Marathon” expects to have a brisk high of 66 degree temperature on race day October 24th. Should be great!
I can’t wait to make this soup soon. I didn’t make it THAT often last year since it’s probably NOT real low in calorie, but it’s so good! Here’s the recipe:
Loaded Baked Potato Soup
Ingredients: 2/3 cup butter, 2/3 cup flour, 7 cups milk, 4 large baking potatoes (baked, cooled, peeled and cubed makes about 4 cups), 4 green onions thinly sliced, 10-12 strips bacon cooked-drained-crumbled, 1-1/4 cups shredded mild cheddar cheese, 1 cup (8 oz) sour cream, 3/4 tsp salt, 1/2 tsp pepper
Preparation: In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately. Serves 6-8.