Baked Potato Soup and Garlic Cheese Biscuits

        It hasn't always been so, but fall is my favorite time of year. It seems to me that the seasons of the year we enjoy somewhat follow the "seasons" of our lives. By that I mean, when we are babies and children, we are in the "spring" of our lives. As teenagers and young adults, in the "summer" of our youth. Middle age is alot like "autumn." And as seniors, it could be said when are in the "winter" season of our lives. I'm no philosopher...just thinking out loud.
        Now that I am in the "autumn or fall" of my years I find that I really enjoy the foods that taste so good when the weather turns cooler and meals become warmer and more substantial. I start thinking about stews, chili, spaghetti sauce, and casseroles. But, hands down, my favorite is soup!
        Many of you have a favorite soup recipe and probably have a potato one as well. This baked potato soup recipe is one I prepare often for lunch or Sunday night supper. It is a favorite to take to soup and sandwich suppers we have at church. Garlic cheddar biscuits are a wonderful accompaniment. If you need a little more to make it a meal, add a fresh garden salad.
         Soup and biscuits. It doesn't get any better than that!


Baked Potato Soup
   Double or triple ingredients to fit serving need

2 large or 3 meduim baking potatoes, baked or microwaved
Cooked and crumbled bacon (optional)
1/4 cup (1/2 stick) butter
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 oz) chicken broth
1 can (12oz) evaporated milk
Shredded cheddar cheese (optional)
Sliced green onions (optiional)
    Melt butter in large suacepan over medium heat. Add onion, cook and stir occasionally for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop pulp from one potato and mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally until mixture comes just to a boil. Peel and dice remaining potatoes and add to soup. Heat through. Season with salt and pepper to taste. Top each serving with bacon, cheese, and green onions if desired.
Yields 4 servings
* Nan's notes: I like a thinner soup so I add more broth and/or milk until the soup is the consistency I want. This soup gets better the longer it sits and may need thinning when reheated.

Garlic Cheese Biscuits
  Like the ones at Red Lobster!

2 cups Bisquick baking mix
1/8 to 1/4 tsp garlic powder
3 tsp chopped fresh parsley
3/4 cup milk
1 & 1/2 cups shredded sharp cheddar cheese
 Mix all ingredients together. Spray cookie sheet with cooking spray. Drop dough by rounded tablespoonfuls onto sheet and bake at 400F about 14 minutes until golden brown. Immediately brush with melted butter.

Happy cooking!
Nan