Loaded Baked Potato Soup

4 – baking potatoes
2/3 cup butter
2/3 cup all purpose flour
4 – cups milk
2 – cups chicken broth
3/4 tsp salt
1/2 tsp pepper
12 – slices bacon, cooked & crumbled
1/2 cup chopped green onions
1 – cup shredded Cheddar cheese
1 – 8oz container sour cream

Bake potatoes in the oven or microwave. Scoop out the inside of the potato and set aside. Cook bacon in the oven while the potatoes bake at 350 degrees until crispy. Crumble and set aside. Melt butter in a large pot over medium low heat. Stir in flour to make a roux. Cook about one minute stirring constantly. Gradually pour in the chicken broth and milk while stirring. Turn the heat to medium and cook the soup until it starts to thicken. Add the potatoes, salt, pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes allowing the flavors to blend. Mix in sour cream until well blended. Serve immediately. Garnish with green onions, additional bacon and shredded cheese.

Cheesy Pull Apart Bread

2 – 7.5 oz cans refrigerated biscuits
8 – oz shredded cheddar cheese
1/2 – tsp garlic powder
1/4 tsp oregano (optional)
1/4 – cup melted butter or margarine

Cut each biscuit into fourths. I find that this is a lot easier if you use scissors. Mix the shredded cheese, garlic powder and oregano in a large bowl. Add the biscuit pieces and toss to coat. Grease a 9 x 13 inch baking dish and pour in the biscuit mixture. Do not smooth out the lumps the lumpier the better for pulling apart the bread. Bake at 350 degrees for 12 minutes then cover with foil and bake a additional 10 minutes. When done drizzle with melted butter and serve.

Optional – melted butter can be added just before placing the foil over the bread and baking the additional 10 minutes.