next is something which could come in well during these winter days (as much as I had enjoyed the sun this Saturday, the weather has gone crazy again here...)
so here is your ultimate guide on how to prepare an Idaho baked potato soup.
what you need for this are:
- ⅔ cup butter or margarine
- ⅔ cup all-purpose flour
- 7 cups milk
- 4 large baking potatoes, baked, peeled and cubed (about 4 cups)
- 4 green onions, sliced
- 12 bacon strips, cooked and crumbled
- 1¼ cups shredded cheddar cheese
- 1 cup sour cream
- ¾ teaspoon salt
- ½ teaspoon pepper
Basic cooking instructions: In large soup kettle or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil; stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Yield: 8-10 servings.
thanks a lot to Tina for this angel card that she sent on behalf of one of the cards in this RR that never arrived. Tina always sends great cards. This one from The Subway is just a proof of that.
and the stamps...with the new postage rate....the Monarch butterfly is a definitive issued in 2010. Next to it is a stamp issued in a set of 4 in 2003 from the Third American Treasures Series, featuring works by Mary Cassatt, an American painter and printmaker. The third, 4c stamp featuring a stagecoach from 1890s, was issued in 1982.