Baked Potato Soup

I was given this recipe by a friend from another site, and I’ve tweeked it a bit to make it my own.  I’m not a big fan of plain potato soup, but I love this one!


2/3 cup butter (10 2/3 Tbs butter)
2/3 cup flour
7 cups milk (measure milk out prior to starting potatoes and allow to slowly become lukewarm)
3/4 tsp salt
1/2 tsp pepper
4 lb potatoes baked, diced and peeled
1 Tbs dill weed
12 slices of bacon- crumbled
4 green onions chopped
1 1/2 cup shredded cheddar cheese
8 ozs sour cream

Peel & dice potatoes.  (Michael helped me with the potatoes.)



The size you want the potatoes depends on your preference, but I make them bite size.    Cook potatoes just until fork tender (you pierce with a fork and they slide right back off), drain, and set aside.


Melt butter in large pan; add dill weed and let saute briefly (about 1 minute).  Add flour to make a roux. 


I did not have any green onions this time so I used a small onion and sauted it in the butter for about 5 minutes before adding the flour. 

Very gradually, add the milk, stirring between additions and allow to thicken between each addition.


Once all milk is added, add back in potatoes, salt & pepper to taste.  If soup is not thickened, bring to a boil and simmer 10 minutes.  If it is already thickened, simmer for about 10 minutes.  


Add in remaining ingredients, stirring well to combine, and heat through.





This soup is very quick and easy to make.  It makes a lot, so be prepared for at least 2 meals or to feed several people at once. 

This post is linked to:

Grocery Cart Challenge Recipe Swap

Food On Fridays

Foodie Friday 

Friday Feasts

Orange Creamsicle Fudge


I cut this recipe out of our local paper and it very quickly became a favorite of ours!  It tastes just like an orange creamsicle.  I hope you enjoy it as much as we do.  

Orange Creamsicle Fudge features swirls of sweet white chocolate fudge mixed with bright, fragrant orange-flavored fudge. Be sure to taste the orange fudge before pouring it into the pan and adjust the amount of flavoring to suit your taste, since the potency of different orange extracts can vary greatly.


· 12 oz (1-1/2 sticks) butter

· 2 cups granulated sugar

· 3/4 cup heavy cream

· 1 package (12 oz) white chocolate chips

· 1 jar (7 oz) marshmallow cream (or fluff)

· 1 tablespoon orange extract

· orange (or a combination of red and yellow) food coloring


1. Prepare a 13×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a large heavy saucepan, combine the sugar, cream, and butter over medium heat.



Continually stir the mixture until the butter melts and the sugar dissolves. Brush down the sides with a wet pastry brush.


3. Bring the mixture to a boil, and once it starts boiling, stir continuously for four minutes.


4. After four minutes of boiling, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips.



Stir until the white chocolate has melted and the fudge is completely smooth.

5. Working quickly, pour about a third of the white fudge into a bowl and set aside. To the remaining fudge, add the orange extract and orange food coloring, stirring until it is a smooth, even color.


It is important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth.

6. Pour the orange fudge into the prepared pan and spread it into an even layer. Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create orange-white swirls.


You can spray your hands with nonstick cooking spray and gently press them into the top to smooth out the swirls, if desired.

7. Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour. To cut, pull the fudge out of the pan using the foil as handles. Use a large sharp knife to cut the fudge into small 1-inch squares.


Store Orange Creamsicle Fudge in an airtight container in the refrigerator for up to a week, and bring it to room temperature to serve.


This post is linked to:


Strawberry Dumplings


This is one of my all time summer time favorite recipes!  It’s quick, cheap,  and easy to make, and delicious with homemade vanilla ice cream!  I haven’t made it this week, but I wanted to share the recipe with you. 


Strawberry Dumplings

1 quart strawberries, roughly chopped (can use frozen)
2 cans evaporated milk
1 stick butter
1 cup sugar
1 (4 pack) cheap refrigerator biscuits (will need 2 cans)

Melt butter in large pot, add sugar and stir until dissolved. Add both cans of evaporated milk and strawberries. Heat to a slow boil.

Flatten each biscuit and cut into strips. Make sure strawberry mixture is at a slow, rolling boil, and add "dumplings" 1 at a time, slowly stirring constantly. Turn heat down to a simmer and cook another 12 to 15 minutes, or until dumplings are done. Serve hot over ice cream.

FYI: This does not look the best in the world, but it is delicious! I promise!


This post is linked to:
Grocery Chart Challenge Recipe Swap
Foodie Friday 
Friday Feasts