Hey y'all, I'm Joy from Confessions from a Southern Socialite and I want to take a minute to tell y'all a little about this Southern chick.
First of all, I'm a Mississippi girl. Born and raised, and i'm making my mark in life here in the good ole south. I'm a social magazine editor by day and southern socialite by night. I attend a lot of events and that's how my "southern socialite" status came to be.
Since today is Friday and weekend is FINALLY here- I would love to tell you what my perfect Saturday would be. The day would start off with homemade pancakes, then snuggling up on the couch with my cozy blanket watching the The Holiday because seriously, who doesn't like to see Jude Law be all romantic and his accent - okay, I think you get the drift!
dip last Saturday and it was delicious and so easy to make! It's a meal in itself!
If you are wondering who the handsome man in the picture with me is - well, that's my better half Terry. We have been together for two and a half years and our love is true love. We aren't married... We aren't engaged... But what we are is perfect for each other. Our parents want nothing more than a wedding and grand babies from us and they'll get it... One day! =)
Hopefully you now know a little bit about this southern socialite. And, I couldn't leave without giving y'all a southern recipe to try! Now that the weather is turning cooler at night, I'm ready to start eating soups, stews and warm your soul kinda foods. And I'm happy to say, I found a recipe just like O'Charleys loaded potato soup. We will be making this for trick or treat night. Now, if we can just figure out how to make their rolls.
3 lbs red potatoes, scrubbed
1/2 stick butter
1/2 cup all-purposed flour
4 cups half and half
1 cup milk
1 cup chicken stock
1 lb velveeta chesse melted
1 tbs of Tabasco sauce
Shredded cheddar cheese
Dice the bacon and cook in a skillet until all the fat is tendered. Drain the bacon and set aside until ready to use. Cut the potatoes into 1/2 inch dice and put them in a pot with water to cover. Boil for 10 minutes, drain and set aside.
Melt the butter in a heavy pot and add the flour, whisking constantly until the paste is smooth. Gradually add the half and half, milk and chicken stock, whisking constantly. When the sauce begins to thicken, add the Velveeta, whisking frequently.
Add the potatoes to the cheese mixture. Season to taste with white pepper and garlic powder, and add the Tabasco. Lower the heat and simmer, covered, for 30 minutes, stirring occasionally.
Pour the soup into bowls and garnish with the bacon bits and shredded cheese.
I promise you it tastes just like O'Charleys loaded potato soup! Y'all enjoy!
Thanks again to Camylla for asking me to guest host on her blog today! Y'all have an amazing weekend!!