FALL RECIPE-CHEESY POTATO SOUP
Have y’all ever been to O’Charley’s? Have you ever ordered the potato soup while there? Did you ever go back to O’Charley’s and order that soup every single time you went? Guilty.
In my fall state of mind over here I went to Pinterest to look for some yummy fall recipes. Okay, let’s be honest, I went there looking for pumpkin recipes because I’m a basic white girl that loves her #psl (psl=pumpkin spice latte for those of you living under a rock) and I ain’t ashamed to admit it! (I’ve tested one recipe already, and I’ll be reporting back next week with that treasure.) Anyway, as one often does on a Pinterest binge, I found myself heading down the soup-hole that is so enormous on that site, and I landed right on THIS ONE. I immediately wanted to try it, so I set out for the grocery store. I didn’t get a good picture of all the ingredients, but I will link the original website that was linked to the pin here at The Chunky Chef and she will give you all the information you need.
It calls for three pounds of red potatoes, so here’s a picture of those yummy potatoes post boil. 
While the potatoes were boiling, I was chopping green onions, making a roux (Louisiana friends don’t hate on the looks of my roux-I didn’t burn it, so I’m proud!),
and cooking the bacon to be crumbled on top. I don’t know about y’all, but I just about don’t cook bacon any other way than in my oven. I don’t like being popped by hot grease nor do I like cleaning it up. So this is my favorite way.
I need to say that it’s not a healthy soup. It has half and half, whole milk, Velveeta, and cans of cheddar cheese soup to name a few unhealthy ingredients. But sometimes you just want some comfort food, and when those temperatures dropped a week or so ago, the fall feels were all over me, and I needed some soup dang it.
And of course I served it with more bread because No Carb Left Behind!
It’s super delicious. It does call for a lot of garlic, so if you’re garlic-sensitive like my dad, you will need to scale down on the amount you put in. It really makes it taste so good, and I don’t recommend leaving it out entirely, but maybe you could use only half the amount it calls for (2 tsp, I think) and it would still be tasty. The other thing that makes it so good is the little kick you get from adding a touch of hot sauce. It’s the magic ingredient for sure.
One more thing-it makes a very large pot. So share with someone! Paul and I don’t mind leftovers, but it was still too much for the two of us. Needless to say, we shared. 
I cannot take credit for this recipe, so I won’t list the actual written recipe here on my post, but if you click HERE you’ll go right to it on The Chunky Chef’s blog. Her pictures are way gorgeous, and her tomato soup looks to die for. I don’t even like tomato soup and I want to make it!
I hope you give this one a go. I know the temperatures have gone back up to the low 90s lately but just bump your air down a bit before dinner. 🙂 It’s worth it!
Happy Friday, friends!
XO,
Elizabeth