If you are looking for some great comfort food, then look no farther than Loaded Baked Potato Soup! I served it in sourdough bread bowls and it was delicious.  Even my new friend Arlene approved! She admitted that she really didn't think she would like it, and loved it! Arlene was my first friend here on "Glenlivet" Court - that is if you don't count Mike, who we met when the moving van backed into his mailbox. But that is another story!

Loaded Baked Potato Soup
6 large baking potatoes - baked, peeled and chopped into small pieces (use a masher or fork)
1/4 cup of butter
1 medium onion - chopped
1/2 cup flour (I like it thick - use less if you'd like a thinner soup)
1 quart half and half
3 cups of milk
salt and pepper to taste

Top each serving with:
Crumbled bacon (about 1/2 a pound)
Sour cream
Chopped green onion (about 1 cup)
Shredded cheddar cheese (at least 2 cups- in my house you can never have enough cheese!)

Melt butter over medium heat. Add onion and cook till tender. Add flour and stir until smooth. Stir in potatoes, half and half and milk. Add salt and pepper to taste. Cook on low until heated through.  Add topping to each serving and enjoy!

Please let me know if you try this recipe and rate is on a scale of 1 to 5 spoons! (1spoon = fabulous, 
5 = not so much!)

I hated to throw away good potato skins, so here is a bonus! Make your own baked potato skins appetizer: Cut the baked potatoes in half lengthwise and scoop out the potato leaving a little potato in each skin. Top with crumbled bacon, green onions and shredded cheddar cheese. Bake in 350 oven until the cheese melts. Serve with sour cream.

I'm cooking chili this Tuesday in honor of the Super Bowl ("souper" bowl?) so I'll post again before the big game!