[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Baked Potato Soup[/title][fusion_text]Week of September 21st-27th, 2015
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6 Slices of Bacon -Cooked and Crumbled
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1 Cup of Butter
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½ Cup of Flour
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8 Cups of Milk
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1 Teaspoon of Pepper
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½ Teaspoon of Garlic Powder
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½ Teaspoon of Salt
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4 Potatoes – peeled and cut
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½ Cup of Green Onions – diced
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1 Cup of Cheddar Cheese, Shredded
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½ Cup of Sour Cream
In a large stock pot – place a little of the butter and bacon – cook the bacon – and crumble set aside. In the same stock pot – melt butter and add the flour – keep stirring – add in the milk, potatoes, and half of the green onions. Heat till it boils – then lower heat and cover – let cook for 20 minutes. Add cheese and seasoning – cover and cook for 20 more minutes. Add bacon and sour cream – cover and cook for 5 minutes
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