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.

Crock-Pot Chicken Tortilla Soup

Ronda’s Chicken Tortilla Soup

Chicken (however much you want, it’s good without chicken too.)
4 oz. can chopped green chiles
3 cans great white northern beans
2 tsp oregano
1 can rotel tomatoes
½ tsp cayenne pepper
1 Tbls. Oil
½ tsp salt
½ onion, chopped
14 oz. chicken broth
3 cloves minced garlic
3 c. shredded Monterey jack cheese
12 oz. sour cream.

1. Cook and dice chicken
2. Sautee onions and spices in oil until transparent.
3. Combine everything in crockpot.
4. Cook on low all day.
5. 1 hour before serving add cheese and sour cream, 1 c. at a time.
6. Serve with tortilla chips, guacamole, or Spanish rice.

I love this soup. The recipe is from my sister Ronda. She's now vegan and probably doesn't eat this stuff, but I still do and you should too. This soup is very filling and there are many possibilities for the sides. I like to cook the chicken and sautee the veggies the night before I make it, then trow everything in the crockpot in the morning. You can make this in a pot on the stove, but I've found it tastes better in the crockpot because the flavors are richer. Seriously, this soup is so good I almost kicked my mom in the face.