Lunch time is making me hungry...

Okay, so I have debated about what to post on here, and I am going to post a recipe that will be more fitting once it gets colder outside, but it is so tasty!!

Baked Potato Soup Modified From Cooking Light magazine

• 2 tbsp. butter
• 1/4 of a large onion, chopped
• 1 clove garlic, minced
• 4 baking potatoes (about 2-1/2 lbs.)
• 2/3 cup all-purpose flour (about 3 oz.)
• 6 cups milk (use 2 percent reduced fat if you prefer)
• 1 cup (4 oz.) shredded extra-sharp cheddar cheese, divided (use reduced fat if you prefer)
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 cup reduced-fat sour cream
• 3/4 cup chopped green onions, divided
• 6 bacon slices, cooked and crumbled (pre-cooked bacon is easy and works well)
• Cracked black pepper (optional)

Baking the potatoes in the microwave is way easier than the oven. Most microwaves have a baked potato setting. Just remember to pierce them before heating, otherwise they will explode!

If you prefer the oven, bake for 1 hour at 400 degrees

When cooled, peel and mash potatoes

In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and sauté until soft, about 8 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour into the vegetables; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).

Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp. pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup green onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).

Ladle 1-1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 tsp. cheese, 1-1/2 teaspoons onions, and about 1 tbsp. bacon. Garnish with cracked pepper, if desired.

Serves 8.

Yummy!!