Recipe of the Week...Loaded Baked Potato Soup

This is one of those delicious "comfort food" meals that is so wonderful to serve on a cool, rainy or snowy day. It pairs wonderfully with home-made biscuits or hot rolls and a side salad.

INGREDIENTS:

• 8 slices bacon, cut into small pieces
• 1 small onion, finely chopped
• 1/2 stick butter or margarine
• 6 or 7 potatoes; peeled, washed and cubed
• 2 cans of chicken broth
• 1 teaspoon garlic powder
• 1 Tablespoon dried parsley
• Salt and pepper to taste
• 1/8 cup grated Parmesan cheese
• 8 oz. Velveeta, cubed (I use Velveeta Light)
• 8 oz. sour cream (I use the light version)
• 1/2 to 1 cup milk (I use 2% milk)

METHOD:
In a large pot combine bacon, onion and butter. Cook until bacon is done and onion is transparent. Add the next 6 ingredients to the pot and cook until potatoes are tender. Using a potato masher, lightly smash up potatoes in the pot but leave some large chunks too! Add cheeses and sour cream, stirring until blended. Gradually add 1/2 to 1 cup of milk...just enough to give the soup a creamy consistency. Simmer for 10 minutes, stirring occasionally, and then ladel into serving bowls. If desired, you may sprinkle the top of each bowl of soup with additional cooked/crumbled bacon, shredded cheddar cheese, chopped chives, etc. before serving.

ENJOY!!