Paula made the three of us a delicious soup for dinner tonight. Loaded Potato Soup. It was a recipe that I chose from the November 2012 issue of Rachel Ray magazine. First you cook about 3 pounds of red potatoes in the microwave until they are tender. Cut the potatoes in half and allow to cool just a little. Next, heat a saucepan over medium-high heat. Add some olive oil to the pan and then saute 1/2 cup chopped onion for about 3 minutes. Add 1 1/4 cups chicken broth to the pan (Note: the soup was very thick so I might suggest adding 2 cups of chicken broth instead…) Combine 3 tablespoons of flour and 1/2 cup milk, stirring until smooth. Add this mixture to the pan with another 1 1/2 cups of milk. Bring soup to a boil, stirring frequently. Cook 1 minute. Remove the soup from heat, stir in 1/4 cup sour cream, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 3 bacon slices in the microwave until done and crumble the bacon into pieces. Remove the potato from their skins, Coarsely mash the potatoes into the soup. Top with shredded cheddar cheese, crumbled bacon and some chopped green onion. This was an easy and very tasty meal. We enjoyed our soup with a salad that Paula and TJ threw together when he and I got home from school.