Even knee surgery has its perks!

Wonderful people in my neighborhood and from my church have been delivering the most amazing, nutritious meals. I truthfully could not have cooked this last week, nor this. Jerry makes breakfast and lunch, but his back and ankle are not doing so well either to stand all day around the kitchen. I have told a few of you about this potato soup, and Nicole was nice enough to give the recipe to me! Enjoy this yum-o fall soup.


Baked Potatoe Soup

This serves 10- I like to double the recipe and stick in individual containers and freeze them for lunches.

4 large baking potatoes
2/3 cup butter
2/3 cup all purpose flour
6 cups milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup chopped green onions
10 strips cooked, crumbled bacon
1 cup shredded cheddar cheese
1 cup sour cream

Wash potatoes and prick several times with a fork. Bake at 400 degrees for 1 hour or until done. Let cool. Cut potatoes in half lengthwise and cube.
Melt butter in heavy saucepan over low heat; add flour. Stir until smooth. Cook one minute stirring constantly. Gradually add milk. Cook over medium heat stirring constantly until moisture is thickened and bubbly.

Add potatoes, salt, pepper, green onions, bacon and shredded cheese. Cook until thoroughly heated and then stir in the sour cream. Add extra milk at this time - if needed. Garnish with chopped onions and shredded cheese before serving. ENJOY!

For the bread bowl - I bought Rhodes Bread loaves in the freezer section. I thawed them out and then divided the loaves in half (I divided it into thirds for little kids - it's just the right size for them). Shape into a round ball and let rise for a while. Bake according to the temp on the bag, i baked them till they were golden brown.