We're into real leaf falling, leaf piling,frost on the pumpkin fall that includes crisp mornings and chilly evenings. It's not quite cold enough for a fire in the fireplace but perfect for a warm soup at supper.
Thanks to Iowa Dairymom Jonna Schutte for sharing this recipe with Midwest Dairy and The Dairy Good CookBook!
Chunky Baked Potato Chowder
4 slices bacon
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
6 cups milk
1/4 cup all-purpose flour
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground
11/2 cups shredded Cheddar cheese
3 medium unpeeled russet potatoes,
baked,cooled and cut into bite-size
Hot pepper sauce
2 green onions,sliced
Cook the bacon until crisp in a large skillet. Remove the bacon from the skillet,reserving the dripping. Crumble the bacon and set aside.
Add the onion,carrot,and celery to the bacon drippings in the skillet and cook over medium heat until tender;set aside.
Whisk together the milk,flour,paprika,salt,and pepper in a large saucepan. Bring to a boil and stir for 1 minute or until slightly thickened. Reduce the heat and slowly add the cheese, stirring constantly until melted.
Add the cooked onion mixture and potatoes to the soup in the saucepan. Stir well. Heat until all the vegetables are warm. Season to taste with hot pepper sauce. Serve topped with a sprinkling of bacon crumbles and green onion.