The weather in Atlanta has made living on our porch blissful. It’s just chilly enough fora toasty fire and dinners outside in the evening, which I adore. One of our fave cool weather suppers is Loaded Baked Potato Soup. You do have to kind of prepare in advance because baking potatoes always takes forever. I usually pop mine in the oven when the littles get home from school and then they are done and cooled by the time I go to make din din. This makes it a great school night supper as well.
Baked Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk (I use skim)
3/4 tsp salt
1/2 tsp pepper
1.5 cups shredded cheddar cheese, divided
12 slices bacon cooked, crumbled, divided
4 green onions chopped, divided
8oz sour cream (I use light)
1. Wash potatoes, prick with a fork, bake at 400 for 1 hr or until done. Cool. Cut in half lengthwise, scoop out pulp and reserve. Discard shells.
2. Melt butter over low heat, add flour, stirring until smooth. Cook 1 min, stirring constantly. Gradually add milk, cook over med heat, stirring constantly until thickened and bubbly.
3. Stir in potato, salt, pepper, 1 c cheese, 1/2 c bacon, 2 tablespoons green onions. Cook until heated (don’t boil). Stir in sour cream. Cook just until melted. Top with remaining cheese, bacon and green onions. Makes 10 cups.
We’ve been getting loads of use out of our spooky s’mores set up. In addition to the standard s’mores offering of chocolate, marshmallow and graham crackers, we have been LOVING toasting our marshmallows and then sandwiching it between a regular sized Reese’s cup and two Ritz crackers. YUMMMMM!!!!
I bought the flat s’more sized marshmallows for the first time and they are pretty perfect! Covering every inch of the graham cracker with marshmallowy goodness.
I hope y’all have a lovely day. We are off to mass, hope to knock out the painting for our One Room Challenge, and are having our Sunday Supper with Honey’s family!!
xoxo
Charger | Plate (Spode Archive Collection) | Bowl | Napkin
This is my fave kind of supper! The weather has been gorgeous & makes getting anything done inside so hard! We love RPC s’mores but I’ve never tried the Ritz crackers. I’ll bet the salty/sweet combo is amazing!
Enjoy your Sunday! xo
Yum, they look delicious! I love the set up xx
We had Spooky S’mores tonight out by our fire pit thanks to your blog :-) Love your fall ideas!!
Great way to end the weekend!
I have turned to using the microwave to “bake” potatoes. Would work well for the soup. Otherwise, if you are just having baked potatoes and want the more oven outside taste, you can start in the microwave and finish in the toaster oven or regular oven. Much quicker in the micro!
I agree on the microwave. My recipe uses many of the same ingredients but is cooked in the microwave using a Pampered Chef Deep Covered Baker. Cuts the cooking time down drastically. Basically you cut up the potatoes, cover them with the milk and cook covered for 8 -10 min. Uncover, mash up the potatoes, add butter, a bit more milk and cream cheese and cook covered for another 8-10 min, or longer depending on how hot you want it. Stir to mix everything together, then add cheddar cheese and your toppings. It’s a favorite weeknight dinner during the winter in our house!