Baked Potato Soup

     The yummiest baked potato soup ever. :) I found this recipe when I was 15 - a hungry teenager longing for some baked potato soup. I have no idea where I found the recipe since it was 9 years ago. I thought I had lost it and have since done a lot of research online trying to find it again, but came back empty handed. Luckily my mom had saved my recipe and I just got it back last spring! Thank you Mom!

The Best Baked Potato Soup Ever
This recipe requires a LOT of stirring by the way...be prepared.

Ingredients:
(Note: The green onions, bacon & cheddar cheese say divided because you will set aside a portion to add as toppings to the finished soup before serving.)

• 4 large baking potatoes
• 2/3 cup butter
• 2/3 cup flour
• 6 cups milk
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 4 chopped green onions, divided
• 12 slices of bacon, fried, crumbled, divided
• 1 1/2 cup cheddar cheese, shredded, divided
• 8 ounces sour cream

Directions:
Wash potatoes and prick several times with a fork; bake at 400F for 1 hour or until done. Let cool.
Cut potatoes in half lengthwise, then scoop out pulp; set aside. Discard skins.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for one minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon and 1 cup cheddar cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if soup is too thick.
Serve topped with remaining green onion, bacon and cheese (as pictured above).
Enjoy!

Potato, Broccoli & Cheese Soup

We had a lot of red potatoes & broccoli in our garden that needed to be eaten so I found this recipe. It came out pretty yummy.

Ingredients
2 cups chopped onion
2 tbs butter
2 1/2 lbs peeled & cubed potatoes
5 cups boiling water
4 cubes chicken bouillon (recommend organic so it doesn't have msg in it)
3 cups fresh broccoli, cooked & drained
salt & pepper to taste
3 cups shredded cheddar cheese

Directions
In a large stock pot, saute onion in butter. Add potato, water & bouillon cubes. Cover, bring to a boil & reduce heat to medium. Cook until potatoes are tender, about 15 minutes. Cook broccoli & add to soup. (I just threw the broccoli in with the potatoes.)
In a blender or food processor, puree half of the soup & return to pot. Season with salt & pepper. Add cheese & heat until cheese is melted.

Roasted Red Poatoes with Rosemary

Ingredients:
6-8 small red potatoes, quartered
1 tbs olive oil
1 tbs minced fresh rosemary (or 1 tsp dried)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

Directions: Preheat oven to 400F. In a large bowl, combine all ingredients & toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25-30 minutes until tender and golden.

Potatoes after being tossed, before being put in the oven.

Red potatoes fresh out of our garden.