Man, it’s cold. It feels even colder because we just got home from here…I know you don’t feel very sorry for me…




Baked Potato Soup (adapted from Paula Deen)


4 slices bacon, diced

1 onion, diced

1/2 cup flour

1 box chicken broth

5 baking potatoes, baked, peeled, and diced

1 teaspoon salt

1/4 teaspoon pepper

4 ounces grated sharp cheddar

1 cup soup cream

crumbled bacon, sour cream, shredded cheese, and green onions for garnish


Cook potatoes in the microwave (how long really depends on your microwave).  Let them cool to the touch, and peel and dice.


In a large pot, cook bacon until crispy.  Remove from pot, reserving drippings.  Cook onion in the bacon drippings until tender.  Then, stir in flour and cook for one minute.  Gradually add the chicken broth, whisking constantly, until thickened and bubbly.  Add potatoes, salt, pepper, cheese, and sour cream.  Cook for about 10 minutes over medium heat, until the soup is heated through.


Serve with extra sour cream, crumbled bacon, shredded cheese, and chopped green onions.