Tuesday, October 9, 2012

baked potato soup | recipes

Its finally fall! That means it's time for a change in the kitchen, pull out the crock pots, and Le Creuset dishes and start cooking some warm, rich, filling meals.

Today I am sharing one of my go-to recipes, shared with me almost a year ago. It graces our table regularly when its chilly outside!

Baked Potato Soup-

shopping list-
6-8 baker potatoes
chicken broth
8 oz cream cheese
green onion

6-8 pealed and chopped baker potatoes
2 cups of water
1 cup of chicken broth

When the potatoes are nearly soft enough to poke through with a fork (they will still continue to cook) blend with 8oz of cream cheese and 1/4 cup of flour.

Once the cream cheese has melted, add 3 cups of milk, (a little more or a little less depending on thickness) boil for 2 minutes.

Generously salt and pepper to taste.

Top with shredded cheese, crisp bacon, and green onions! Load it up, you wont be sorry.

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