Back in April I shared my very favorite, super easy, go-to dessert / snack recipe, Protein Bites. It was a hit! By hit, I mean I had more people actually stop me or mention on social media either 1) how they could not wait to make them or 2) how they trusted me, tried the recipe and are now hooked.
There is a nice crisp to the air these days and with it I have shut my once open all the time windows, contemplated turning on the heat (though I did not), broke out two pairs of boots and took to the stove to make soup. I think Fall has returned. Well not officially but in my home and heart it has.
There is just something about a bowl of homemade soup and being curled up in your favorite sweater that just screams excitement to me these days. I do love Fall so maybe that is the reason, but is am sporting a new accessory these days. A baby bump! So, I figure that too has a lot to do with it.
I have been a bit MIA from my Blog due to the sudden change in my status. We officially announced we are welcoming a little one the first part of January over our Vacation this summer. See announcement.
Now that a I well into my second trimester and things have started to settle, oh and the fact that I made a delicious bowl of soup the other night… I thought to myself, “I really need to get back to the blog.” And, how fitting the name I loved and chose for my Blog will now grow with my ever growing belly as I add motherhood to the daily juggle of life. My husband is actually the one to credit as he asked me, “Are you still doing your Blog? You should include this recipe.” Don’t be intimidated by the length of ingredients. It really is easy and whips up in no time. It is super thick though, so if you like a thinner soup, I would cut some of the flour and sour cream. So, here it goes…
LOADED BAKED POTATO SOUP
5-6 Russet Potatoes
4 Cups of Chicken Broth
1/2 Yellow Onion – Diced
2 Tbsp, plus 2/3 Cup of Butter
2/3 Cup of Flour
3 Cups of Milk
6 Slices of Bacon
8 oz. Of Sour Cream
1 1/2 Cups of Shredded Sharp Cheddar Cheese
4 Green Onion Stalks – Diced
Salt and Pepper to Taste
Peel and chop 5-6 potatoes and boil in 2-3 cups water and 2 cups of Chicken Broth. I also add a dash of salt. Drain and set aside. I bake my bacon. Funny huh? I learned this trick from my sister in-law. Place the slices of bacon on a baking sheet lined with foil and place in oven. No sprays, nothing needed. The bacon will cook in its own grease. Do not pre-heat the oven. The bacon should go in cold and heat with the oven. Once bacon is in, set bake to 400 degrees and bake for 10-15 minutes. Dice 1/2 of a Yellow Onion and cook until translucent in stock pot with about 2 Tbsp of Butter. Once cooked remove from pot and set aside. In same stock pot, over medium-high heat, add 2/3 cup of Butter and 2/3 cup of Flour, mix into roux. Once combined, add the remaining 2 cups of Chicken Broth and 3 cups of milk, whisk and bring to a boil. Reduce heat and simmer for about 5 minutes, while stirring. Add Shredded Sharp Cheddar Cheese and Sour Cream and whisk. Once combined, add cooked potatoes and onions. Chop up 4 of the Bacon slices and 3 of the Green Onions and mix in. Garnish your bowls of soup with the other 2 pieces of Bacon crumbled and the remaining Green Onion diced. Enjoy!