Baked Potato Soup

Ingredients
4 large baking potatoes (about 2 1/2 lbs)
2/3 cup all-purpose flour
6 cups 2% reduced fat milk
1 cup (4 ounces) cheddar cheese, divided
1 tsp salt
1/2 tsp black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

Directions:
1. Bake potatoes in oven at 400 for 1 hour or in microwave until tender. (I do microwave because it's SO much quicker). Cool and then peel potatoes. Coarsely mash. Discard skins.
2. Place flour in a large pot on stove and gradually add milk, stirring with milk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, pepper, stirring until cheese melts. Remove from heat.
3. Stir in sour cream and 1/2 cup green onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil); serve and sprinkle with desired toppings (remaining cheese, green onions, bacon).

Chili

1 pound lean ground beef
1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped onion (1 medium)
4 cloves garlic, minced
1 15-ounce can tomato sauce
1 15-ounce can red kidney beans, undrained
1 14.5-ounce can diced tomatoes, undrained
2 to 3 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
Shredded cheddar cheese (optional)
Chopped onion (optional)
Dairy sour cream (optional)
Crushed red pepper (optional)

Directions

1. In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
2. Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.

Clam Chowder

The day is overcast and drizzly, this sounds good (although I'd let the clams be MIA.)

Ever wonder what the Prophets favorite foods are?
I got this recipe from Sister Hinckley's book Small and Simple Things.
Sister Hinckley says:

Making soup is especially satisfying on a cold, wintry day. This is an easy favorite.

Clam Chowder
Combine the following and heat in a heavy saucepan:

Ingredients
1/2 to 1 cup bacon, fried and crumbled
2 large potatoes, peeled, boiled and diced
1 (10.75-oz.) can cream of celery soup
1 (6.5-oz.) can clams, undrained
1 (14.74-oz.) can corn (or use frozen), drained
1 heaping tablespoon butter


I can just see sweet little Sister Hinckley making this in love for her husband. Just cute.