Fall has hit the Midwest. I had to bust out my flannel Christmas tree pants last night. That’s how cold it got. Please don’t call those crazy folks at “What Not to Wear” on me. I will never give up the Christmas tree pants.

My dear friend, Amanda, is visiting from Reno this week. We had her over for supper the other night…

I never know what to make when we have people over. I’m a horrible host. Oh yeah, I don’t cook either. Minor detail. Luckily Nate is a good chef and he whipped us up a delicious supper.

What’d he make? Loaded "baked potato" soup! One of my favorites!

The recipe is originally from Kraft but Nate has doctored it a bit.

Loaded “Baked Potato” Soup

Southern Style Hash browns (1 bag)
3 cans chicken broth
3 cups milk
12 pieces of bacon (we go with the easy microwave kind)
2 1/2 cups shredded cheddar cheese
1 green onion (diced)

Combine broth, milk, and green onion in stock pot. Once hot, add hash browns. Cook hash browns until mushy (technical term). Mash with potato masher (one of my favorite utensils..after the whisk). Add bacon. Simmer for about 5 minutes. Add cheese. Simmer for about 5 minutes. Add flour to thicken to desired consistency. Enjoy!

We like to eat it with Rhodes frozen bread. Mmmmm, carbs.

We forgot to photograph this until after supper so excuse the mess. It is one of the most delicious things you will eat. I promise. Can you go wrong with cheese and bacon? I didn’t think so.