Beef Fillets with Balsamic Rasperry Sauce

Ingredients

• 2 (about 4 ounces each) bacon wrapped fillets
• ¼  teaspoon(s) salt
• ½ teaspoon(s) coarsely ground black pepper
• 2 teaspoon(s) vegetable oil

Raspberry-Balsamic Sauce

• 1 teaspoon(s) vegetable oil
• 2 tablespoons red onion, finely chopped
• 2 tablespoon(s) balsamic vinegar
• 3 tablespoon(s) seedless red raspberry jam
• ¼ cup fresh raspberries
• ¼ teaspoon(s) coarsely ground black pepper

---

Directions

1. Prepare Fillets: Pat fillets dry with paper towels. Sprinkle fillets with salt and pepper.
2. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add fillets and cook 2 to 3 minutes for medium, turning steaks over once. Transfer fillets to an oven safe pan and bake at 400 degrees for 10 minutes or to desired doneness. When fillets are done, transfer to platter with any juice; cover with foil.
3. Prepare sauce:  In the skillet, heat oil over medium heat until hot. Add red onion and 1/4 cup water and cook about 5 minutes or until onion is tender, stirring occasionally. Stir in balsamic vinegar and another 1/4 cup water; heat to boiling over medium-high heat. Boil 1 minute or until slightly reduced. Remove skillet from heat; stir in jam, parsley, and pepper until blended. Return fillets with their juice to skillet, and the fresh raspberries; heat through.

 

Easter Brunch

How about a nice Easter brunch? There are lots of great ideas out there. Here's one from Walmart. With my version I also add bell pepper and onion.

Pretty,  isn't it?

 

Ingredients

• 3 tablespoons butter
• 2 cups Ore-Ida Potatoes O'Brien
• 6 eggs
• 2 tablespoons milk
• 1/4 cup chopped bell pepper
• 2 Tbs. chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup pepper jack cheese
• 1/2 cup shredded cheddar cheese
• 1 cup bacon , crumbled

Instructions

1. Heat oven to 350°F.
2. Melt butter in a microwave-safe pie dish; add potatoes, bell pepper and onion,  microwave for 10 minutes.
3. Stir together eggs, milk, salt, pepper and pepper jack cheese. Pour over potatoes.
4. Bake for 20 minutes or until eggs have set. Remove from oven, and sprinkle with cheddar cheese and bacon. Serve immediately.

Kimmie's Corn Chowder

I am ready rename the Midwest the Freezer. yes, it is winter, and winter is cold, and I did move here for the change in seasons, but I'm done. I am ready for spring.

On that note, the being cold part, I have been thinking about my favorite soups and stews. Tonight we will be having corn chowder, and as I  am always trying to loose weight, again, I will be making a light version. It will still be thick and yummy, but here is the regular version first.



Ingredients
1 12 to 16 oz bag of frozen corn
2 cans whole kernel corn, drained
1 can creamed corn
1/2 onion copped
1/4 green bell pepper, chopped
4 medium potatoes, peeled and diced
4 oz lean ham diced.
1 quart cream of celery soup
2 chicken bullion cubes
1/2 cup milk
2 tablespoons butter
salt and pepper to taste
1 tablespoon sugar

Garnish
sour cream
chives
crumbled bacon

Start by putting the corn in the bottom of the crock pot. next add the onion, bell pepper, an the potatoes.

 Stir together. Add the celery soup. Turn the crock pot on high, and bring to a simmer.

After it has simmered together for 2 hours, add sugar, salt and pepper. mix well.  Take about a quarter of the soup and put in a blender; blend until smooth. Add back to the pot. Turn down to low for two more hours. 

Serve with sour cream, bacon and chives.

To lighten this up, substitute cream of celery soup for low fat chicken broth, use low fat milk and light sour cream,  and turkey bacon. 

To get the same flavor, you'll need to add 1/3 cup finely diced celery and 1 teaspoon celery seeds. Add these at the beginning when mixing the corn onion and potato.

Stuffed Tomatoes

What you need

1/2 lbs turkey breast, shredded

1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise

1 stalk celery, finely chopped (about 1/3 cup)

¼ cup chopped almonds

2 Tbsp finely chopped red onion

2 Tbsp chopped bacon

 Grated peel and juice from 1/2 of a medium lemon

4 medium tomatoes

 PREMIUM Unsalted Tops Saltine Crackers

 parsley

Make it

MIX turkey, mayo, celery, onion, almonds, bacon, lemon peel and juice.

CUT each tomato into wedges, cutting down to within 1/2 inch of bottom. (Do not cut all the way through tomato.)

SPOON tuna mixture into tomatoes. sprinkle with parsley and Serve with crackers

Potato Egg "Cups"

Ingredients

4 small russet or Yukon potatoes, rinsed clean

8 ounces sharp cheddar cheese, shredded

8 slices bacon, cooked and crumbled

¼ stick unsalted butter, melted

8 poached eggs

1/2 cup sour cream

8 tsp chives, minced

Salt and pepper to taste

Preheat oven to 400 degrees.  Poke the top of each potato with a fork and place on a baking sheet.  Bake for 60-70 minutes.  Remove from oven and let cool for about 15 minutes.

Cook bacon on stove over low heat, about 10 minutes.  Remove, drain on paper towels, then crumble into small pieces.

Once potatoes are cool, cut in half lengthwise, so that each potato will yield 2 skins.  Carefully scoop out center of the potato, while still leaving some potato in the boat.

Poach the eggs

Heat broiler to high.  Brush melted butter on the inside and outside of the potatoes.  Season each side with salt and pepper.  Place under the broiler for 8-10 minutes to allow the insides to get crispy.  Remove from oven and place cheese and bacon on each skin.  Return to the broiler for 3 to 4 minutes, or until cheese is melted and bubbly.  Remove from oven  top each half with an egg, a dollop of sour cream and a tsp of chives. Serve hot

Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa

Ingredients


1 small tomato, chopped
3 green onions, finely chopped
0.5 jalapeño pepper, fresh or canned, seeded and finely chopped
2 Tablespoons chopped cilantro
1 Tablespoon freshly squeezed lemon or lime juice
4 large eggs
2 Tablespoons water
1 Tablespoon unsalted butter, divided
3 Pieces slices bacon, cooked until crisp, crumbled
0.5 Haas avocado, peeled and sliced
4 Ounces grated Monterey Jack cheese

Directions

Prepare salsa: In small bowl, combine tomato, green onions, jalapeño, cilantro and lime juice and mix well. Season to taste with salt and pepper. Set aside.

In medium bowl, whisk eggs with water and season with salt and pepper.

Melt half the butter in a small nonstick skillet over medium-high heat. When foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute, until almost set. Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute.

Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm.

Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa.

Cobb salad

                                                                  

The Cobb salad is a main-dish American garden salad made from chopped salad greens (iceberg lettuce, watercress, endives, and Romaine lettuce), tomato, crisp bacon, boiled or roasted (not fried) chicken breast, hard-boiled egg, avocado, chives, Roquefort cheese, and red-wine vinaigrette. -- wikepdia.com

...As to who invented it. varies depending on who tells it, but it was invented at the the then famous Brown Derby restaurant in LA. It was named for the owner Robert Cobb who own the Derby in the 30's.

Anyway the salad is delish, and one of my all time favorites.  The is the Weight Watchers version.

Ingredients 3/4 cup(s) canned cranberry sauce, whole-berry 3 Tbsp red wine vinegar 1/4 tsp Dijon mustard 1/4 tsp black pepper 1 Tbsp fresh thyme, chopped 1 Tbsp olive oil 5 cup(s) romaine lettuce, coursely chopped 3 cup(s) Iceberg lettuce, coursely chopped 8 oz cooked turkey breast with skin, smoked, chopped 1 cup(s) low-fat shredded Cheddar cheese, white 1 cup(s) frozen corn kernels, thawed 1 cup(s) sweet red pepper(s), diced 1/2 cup(s) uncooked celery, chopped 1/2 cup(s) (sliced) uncooked red onion(s), diced Instructions Combine first 6 ingredients in a small bowl. Whisk until well blended. Cover, and set aside. Combine romaine lettuce and iceberg lettuce in a large bowl. Place 2 cups lettuce mixture in each of 4 large salad bowls. Arrange 2 ounces chopped turkey, 1⁄4 cup cheese, 1⁄4 cup corn, 1⁄4 cup red bell pepper, 2 tablespoons celery and 2 tablespoons onion over each. Serve vinaigrette with salad. Yield: 4 servings (serving size: 1 salad and about 1⁄3 cup dressing).

  

© 2012 Weight Watchers International, Inc. © 2012 WeightWatchers.com, Inc. All rights reserved. WEIGHT WATCHERS and PointsPlus® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

The Stuffed Potato

I love baked potatoes Lots of people do. What's great is that you can also stuff them with almost anything. Broccoli, cheese, butter and sour cream, chili... etc.. The other night I stuffed them with chicken, peas and a cream sauce made with a can pf cream of chicken soup, salsa spur cream and a little salsa.

This however is my all time favorite.

2 large baked potatoes
2 oz sharp cheddar cheese
2 oz each ham and turkey
1/2 cooked broccoli
2 tbs green onion
4 tbs sour cream
3 tbs crumble bacon
4 tbs butter
salt and pepper

Split the potatoes in half. add salt and pepper to taste.

Divide the remaining ingredients between the potatoes the sour cream.

Place them in the microwave for 45 seconds, or long enough to melt the cheese, and to make sure their hot.

Plate the potatoes add the sour cream and enjoy.

Bacon and Egg Deviled Eggs.

What's your favorite picnic food? If you like eggs, these are really good, and so easy. This might be fun project for the kiddos. They can mash and mix the yolks. Enjoy

Ingredients:

3 large Hard Boiled Eggs

1/2 ts Prepared mustard
1 strip of cooked Bacon, crumbled
2 tb Mayo 
1 dash Salt and Pepper
1 ts Paprika
 
 
Directions:
 
Gently boil the eggs for 10 minutes. Rinse them under cool water. Let them sit for a few minutes before peeling.
 
Cut eggs lengthwise into halves. Slip out yolks with the edge of a spoon and mash with a fork. Mix in mayo mustard, bacon and salt and pepper. Fill egg halves with yolk mixture, heaping it up lightly.


Sprinkle each one with paprika.

A recipe from Betty Crocker - Hot German Potato Salad

__________________________

Hot German Potato Salad

Make this low-fat classic on your cooktop, or use easy slow cooker directions.

Ingredients

4 medium round red or white potatoes (1 1/3 lb)
3 slices bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon celery seed
Dash pepper
1/2 cup water
1/4 cup white or cider vinegar

Directions

Place potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover; heat to boiling. Reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 1/4-inch slices.

In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.

Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.

Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.

Stir in potatoes and bacon. Heat over medium heat, stirring gently to coat potato slices, until hot and bubbly. Serve warm.

For serving ideas, how-to videos, user reviews and more, visit BettyCrocker.com
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A recipe from Betty Crocker - Slow Cooker German Red Cabbage and Pork Ribs

__________________________

Slow Cooker German Red Cabbage and Pork Ribs

German red cabbage provides a colorful addition to this hearty bacon, pork ribs and Granny smith apples recipe that's slow-cooked for dinner.

Ingredients

4 slices bacon, chopped
6 boneless pork country-style ribs (2 lb)
1 1/2 teaspoons salt
1/2 teaspoon pepper
6 cups thinly sliced red cabbage (about 1/2 head)
2 Granny Smith apples, peeled, thinly sliced (3 cups)
1 medium onion, finely chopped (1/2 cup)
1/2 cup cider vinegar
1/4 cup apple juice
2 tablespoons sugar

Directions

In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon from skillet to large bowl; reserve drippings in skillet. Sprinkle both sides of ribs with salt and pepper; cook in drippings until browned. Meanwhile, stir cabbage, apples and onion into bacon in bowl.

Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet. Spoon cabbage mixture over ribs.

Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.

Cover; cook on Low heat setting 5 to 6 hours. To serve, use slotted spoon to remove cabbage mixture and ribs from cooker.

For serving ideas, how-to videos, user reviews and more, visit BettyCrocker.com
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Chicken Bacon Alfredo

Ingredients:

4 each skinless boneless chicken breasts
1 cup olive oil
1 cup Progresso Italian Bread Crumbs
3 tablespoon Mayonnaise
1 cup Colby or Jack Cheese shredded
1 tablespoon Parmesan
1 tablespoon Fresh parsley chopped
6 slices Bacon
1 cup Alfredo sauce
Salt and pepper to taste

Preparation:
preheat oven to 375. Fry (or microwave) bacon until crispy, allow to cool. Heat olive oil on medium in 10" skillet. Rinse chicken breasts; coat generously with bread crumbs; fry in olive oil on medium/high heat until cooked through.
In small bowl, combine parsley, mayonnaise, 1/4 c. of the Colby/Jack cheese, and crumbled bacon. This should make a thick paste; if too thick add little more mayonnaise.
Transfer chicken to baking dish and coat with mixture from bowl. Sprinkle with parmesan cheese, drizzle Alfredo sauce over tops and add remaining shredded cheese.
Bake 30-35 minutes or until edges are golden brown. Salt and pepper to taste.

170,000+ Recipes at BigOven.com
http://bigoven.com

Sent from my iPad

Dirty Rice

Traditional dirty rice is made with ground organ meats, but I'm not a fan. So i substitute ground beef. I also don't like it as spicy, so I use more bell pepper, and less hot pepper.. Ingredients


1 1/2 cup long-grain rice (Carolina, basmati, jasmine, etc)
2 cups chicken broth
2 cups water
3 Tbsp vegetable oil
1/2 pound ground pork
1/2 pound ground beef
3 slices of bacon, chopped
1/2 onion, chopped
2 celery stalks, chopped
1/2 green bell pepper or 1-3 jalapenos, seeded and chopped
1 Tbsp Cajun seasoning
2 green onions, chopped

Method

1 Cook the rice according to the package instructions, but use chicken broth for one third of the cooking liquid. So, for example, if the package says to use 3 cups of water for 1 1/2 cups of rice, use 2 cups of water and 1 cup of chicken broth. Once the rice has finished cooking, remove from heat and let sit for 5 minutes. Turn the rice out onto a sheet pan and drizzle 1 tablespoon of olive oil over it. Mix to combine and let cool.

2 While the rice is cooking,  get a large pan that can eventually hold the rice plus everything else, put 1 tablespoon of oil plus the bacon in and cook over medium-low heat until the bacon is crispy.

3 Add the ground pork and ground beef and increase the heat to high. Allow the meat to brown before stirring. As soon as the meat starts to brown, add the final tablespoon of oil and add the celery, peppers, and onions. Brown them all over medium-high heat. You may notice the bottom of the pan getting crusty. Keep it from burning by lowering the heat if needed. 


4 Add the remaining cup of chicken broth and deglaze the pan by scraping the bottom of the pan with a wooden spoon. Add the Cajun seasoning and turn the heat to high. Boil away most of the chicken stock and then add the cooked rice. Toss to combine.

5 Turn off the heat and add the green onions. Toss once more to combine and serve hot.



Yield: Serves 4.

Shirred Eggs with Black eyed pea Salsa

From SELF October 2011

Let's have brunch. It's Sunday. This looks really good. Tell me what you think.

ingredients

1 slice (2 ounces) thick bacon
1 cup chopped onion
10 ounces frozen chopped collard greens, thawed and drained
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 can (15 ounces) black-eyed peas, rinsed and drained
1/2 cup diced green bell pepper
1/2 cup diced tomato
2 tablespoons chopped fresh chives (or parsley)
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 small green chile, chopped (optional)
Vegetable oil cooking spray
4 large eggs
4 tablespoons 1 percent milk

preparation

In a skillet, cook bacon over medium heat until crisp; drain on paper towel; chop fine. Drain all but 1 teaspoon bacon drippings from skillet. Heat over medium heat. Cook onion, stirring, 3 minutes. Add collards, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, 3 minutes. Stir in bacon; turn off heat. In a bowl, combine peas, bell pepper, tomato, chives, juice, vinegar, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and chile, if desired. Heat oven to 375°. Coat 4 gratin dishes with cooking spray. Divide collards evenly among gratins; make space in center of collards for eggs. Crack 1 egg and gently pour into 1 gratin; repeat with remaining eggs and gratins. Spoon 1 tablespoon milk over each egg. Bake, covered loosely with foil, until egg whites are cooked through, 10 to 15 minutes. Spoon pea salsa onto eggs; serve.
add your own note


Read More http://www.epicurious.com:80/recipes/food/views/Shirred-eggs-with-Black-Eyed-Pea-Salsa-and-Collard-Greens-367793#ixzz1nVrPn9v4

BLT Salad

After all that party food, it's time to start eating healthier.  Right? right. . . 

So to that, let's start the year off with greens. 

1/2 cup Pace® Picante Sauce

1/4 cup prepared Italian salad dressing

6 cups romaine lettuce, torn into bite-sized pieces

2 medium tomatoes, cut into thin wedges

2/3 cup sliced pitted ripe olives

2 cups corn chips

2 ounces shredded Cheddar cheese (about 1/2 cup)

3 slices bacon, cooked and crumbled

• Stir the picante sauce and dressing in a large bowl.
• Add the lettuce, tomatoes, olives and chips and toss to coat. Top with the cheese and bacon.
• Serve 

Black eyed Peas

It is considered good luck to eat black eyed peas for New Year's. This one uses a crock pot, so they are nice and tender. Serve this with cured ham and rice.
It is considered good fortune my many to eat black eyed peas on

Enjoy!

Ingredients:

•1 pound dried black-eyed peas
•1 large onion
•1 large ham hock
•2 to 4 slices cooked bacon (can use heat 'n eat kind)
•1 large onion
•1/8 teaspoon cayenne pepper, or to taste
•1/2 teaspoon garlic powder, or use 1 fresh clove garlic, minced
•1/2 teaspoon salt


Preparation:

In a large saucepan, cover peas with water to 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 45 minutes to 1 hour. Place ham hock, sliced onion, bacon, pepper, garlic and salt in the slow cooker/Crock Pot. Pour in 3 cups water. Cover and cook on HIGH until peas are tender and ready to go in. When peas are tender, transfer to the slow cooker/Crock Pot. Reduce heat to LOW; cover and cook for 7 to 9 hours. Taste and adjust seasonings. Serve with hot cornbread. Black-eyed pea recipe serves 6 to 8.

BRUNCH CASSEROLE

Ingredients
2 lbs. hash browns, lightly fired in butter
1 lb. bacon, fried and drained
1 lb. bulk pork sausage, fried and drained
1 doz. eggs, scrambled
1 sm. can mushrooms (optional)
1 can cream of mushroom soup, mixed with
1/2 can water
8 oz. Cheddar cheese, shredded
8 oz. Mozzarella cheese, shredded


Layer, starting with hash browns in order given. Refrigerate overnight. Bake at 350 degrees until hot. Use 10x13 or 11x15 inch greased pan. Can use any creamed soup.

Apple & Bacon Pork Chops

Once upon a time, (don't you just love that?), back in California days,... there was this little restaurant. They were the upscale restaurant in this small town. We loved to go in for special occasions. Any way, as a daily special they created a baked pork chop with a apple bacon chutney served on a bed of garlic mashed potatoes. Turned into my favorite thing to order, when I could go.

This is my version. i omitted the raisins for a more savory flavor.
Ingredients

6 1″ thick pork chops
2 Tbsp lard
2 medium baking apples (Gala and York are our favorites), peeled, cored and diced
10 strips of bacon, diced
1 red onion, diced
2 cloves garlic, minces
4 fresh sage leaves, finely chopped
1/4 tsp paprika
1 Tbsp lemon juice
1 Tbsp salt
1/2 tsp pepper


Instructions


1. In a medium pan (we recommend a cast iron skillet or dutch oven), melt lard over medium-high heat

2. Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes

3. Add garlic, sage, paprika and lemon juice and toss for 2 minutes

4. .Remove from heat, transfer to bowl and set-aside

5. Salt and pepper each side of pork chop,

6. Place  pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat

7. Transfer pan/dutch oven to 350 degree oven and bake uncovered for 25 minutes, spoon the apple/bacon mixture over the chops and continue baking for 10 minutes or until hot and pork juices are clear.

Creamy Corn Chowder

There is something about comforting about soup on a cold day. This is a good recipe, but I'm going to change it a bit. I don't have all the ingredients tonight, but it will still be good.
I'm going to use smoky ham instead of bacon, no carrots,  and no onion, so I'll add some celery and chives, and I;m going to mix cream corn and frozen corn kernels.  so this will be more a like a meal.
Enjoy!

Corn Chowder


Ingredients

1 Tbsp unsalted butter
1 strip of bacon or 1 teaspoon of bacon fat (substitute 1/2 Tbsp of butter for vegetarian option)
1/2 large yellow onion, chopped (about 1/2 cup)
1/2 large carrot, chopped (about 1/3 cup)
1/2 celery stalk, chopped (about 1/3 cup)
3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved (see steps for taking corn off the cob)
1 bay leaf
3 1/2 cups milk, whole or low fat
1 medium Yukon Gold potato, or Russet, peeled and diced
1/4 red bell pepper, chopped (about 1/4 cup)
Kosher salt and fresh ground pepper
1/2 teaspoon fresh thyme leaves

Method

1 In a large saucepan, melt the butter over medium heat. Add the bacon strip (skip this step for vegetarian option, just add more butter) and fry until the bacon renders its fat, but doesn't begin to brown, 3 or 4 minutes. Add the onion and saute for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.

2 Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.

3 Discard the cobs, the bacon strip, and the bay leaf. Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.

4 Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.



Serves 4.

Baked Potato Soup

Ingredients:


2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

Preparation:

In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.

This baked potato soup recipe serves 6 to 8.

Shared by Coastieswife.