baked potato soup

Today officially marks the first day of Fall. Bring on the chilis, stews and soups; this is officially my favorite time of year! The drop in temperatures earlier this week inspired the first pot of baked potato soup, my go-to recipe for welcoming the changing of the seasons. 

If you're a long time reader of this blog, you'll recognize this recipe. It is my absolute favorite baked potato soup recipe and I have no desire to change a single thing about it. After several comments from friends this week about how they had never heard of baked potato soup, I decided to go ahead and share my favorite recipe once more. I only partially apologize for the lack of unique content today. If you've seen this recipe before and this post inspires you to make a pot of your own than I have succeeded.

Happy Fall, y'all! What are your go-to recipes for staying warm through the cooler temperatures? 

Baked Potato Soup

Ingredients:

2/3 cup butter

2/3 cup flour

7 cups milk

4 large baking potatoes, baked, cooled, peeled and cubed

4 green onions, thinly sliced

1 package real bacon crumbles {in the salad dressing aisle}

1 1/4 cups shredded sharp cheddar cheese

1 cup (8 ounces) sour cream

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cayenne

Preparation:

In a large Dutch oven or stockpot over medium 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 15 minutes. Add remaining ingredients; stir until cheese is melted. Top with extra cheese, bacon and chives for garnish, if desired. Serve immediately.