My family attended a Homeschool Chili & A Movie Night at church this fall, but families could bring soups and stews as well. I made a recipe that closely resembles Wendy’s chili, our friend Jessica made a white chicken chili (to die for!) and our friend Laura made Baked Potato Soup. Sometimes, you can never tell what there is going to be at these things, so I ladled up some of my chili for our three little ones……just so I knew that they would actually eat something. After getting them situated, Dave and I head to the buffet line to load up on some of the delicious looking fare. Dave got the white chicken chili, and I partook in the baked potato soup.
The little ones were all over us when we got back to the table. Before I could even shove some in my mouth, Goldilocks had the potato soup dripping down her chin, and Coconut had hijacked Dave’s chili. Not to be left out, Blue Eyes came sniffing over to see what all of the fuss was about. After spoon feeding them a few times, we surrendered the bowls to the two littlest ones and headed back up to get some for Blue Eyes. By this time Casey and DJ had tried the soups, and were yelling at me across the table to GET THE RECIPES!!! Dave and I eventually got some, but we had to hover over the bowls and pretend that we didn’t hear, “Mama!”, and “Papa Dave!” in order to greedily finish it!
Laura was nice enough to share this scrumptious recipe, and told me that she had clipped it out of Southern Living Magazine. I adjusted it to make enough for a large family. Thanks Laura!
BAKED POTATO SOUP
8 baking potatoes
1 and 1/3 cups butter
1 and 1/3 cups all purpose flour
12 cups of milk
1 and 1/2 teaspoons of salt
1 teaspoon of pepper
24 pieces of bacon, cooked crisp and crumbled
3 cups of shredded cheddar cheese
8 spring onions diced finely
16 ounces of sour cream
Bake potatoes; cut in half lengthwise, scoop out pulp or peel, and then chop into bites size chunks. Set aside in a bowl.
Melt butter over low heat; add flour slowly, mixing briskly until smooth. Cook for 1 min, stirring constantly. Gradually add milk; cook over medium heat until thick and bubbly, stirring constantly. Stir in potatoes and the rest of the ingredients except sour cream. Cook through until heated (do not boil). Stir in sour cream until heated (do not boil).
Yields 2 1/2 quarts, and feeds 12.
**If you want to bring it to church functions, keep it heated in a crock pot.