Soup's On!

March came "in" like a lamb this year, but today proved it was a Lion. It has gusted, it has blown, it has dribbled, drizzled, sleeted, and snowed...and it is soooo cold! The ground is covered in inches of beautiful snow. But our consolation is that it is a spring storm and the sun will melt it all away tomorrow.
But for tonight, I will leave you with a warm and fuzzy soup. One that will fill your belly and keep you warm until spring is here to stay.

Baked Potato Soup
4 large potatoes, baked
6 slices bacon, chopped
1 cup onion
1 Tablespoon garlic
4 Tablespoons butter
3 Tablespoons flour
1 cup milk
1/2 cup sour cream
3 cups vegetable stock
1/2 cup pepper jack cheese, shredded
1/2 cup cheddar cheese, shredded
1 can diced chilies
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Tabasco sauce
In a heavy bottomed pot, saute the bacon until cooked but not crisp. Next, add the butter, onion and garlic and cook for a few minutes. Add the flour and mix in completely, stirring over medium heat for a minute before adding the milk and sour cream. Next, add the vegetable stock and stir until creamy and smooth. reduce heat to a simmer and add the cheeses.
I usually just cook the potatoes in the microwave, unless i have baked potatoes earlier in the week and then I just throw a couple extra in. Cut the potatoes in half and scoop out the centers into the cream. Don't break up the potato too much. Add the remaining ingredient and simmer for an additional fifteen minutes. Serve with shredded cheese and fresh bread.

How easy was that! Enjoy...and stay warm.