But First Coffee image
Recipe of the Month
  • 4 large russet potatoes, equal to 2 lbs.

  • ¾ teaspoon salt

  • 6 slices thick-cut bacon

  • 1 large yellow onion

  • 3 cloves garlic, minced

  • 2 Tablespoon butter

  • ¼ cup flour

  • 3 cups Chicken broth

  • 2 cups half and half

  • ¾ cup sour cream

  • ½ teaspoon pepper

  • 2 cups shredded cheddar cheese

  • 1/8 cup chives, finely diced


Prep Work

  • Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.

Cooking Instructions

  • Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over low heat, rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pot.

  • While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 20 minutes or until very fork tender. Drain, then gently mash. Set aside.

  • Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.

  • Add garlic and butter and cook 1 more minute.

  • Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.

  • Add the chicken broth. Use a silicone spatula to loosen any bacon remnants from the bottom of the pot, this will add flavor.

  • Slowly add the half and half. Bring to a boil, then reduce to a simmer.

  • Stir in the potatoes, then mix in the sour cream, and pepper.

  • Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches. (I prefer to do this for a creamier and smoother consistency.)

  • Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.

  • Garnish with green onions and bacon, serve!


PRO Tips:Avoid using extra sharp or aged cheese, stick to mild or sharp cheddar. Heluva Sharp Cheddar Cheese is my brand of choice as it has great flavor and melts smoothly.Milk may be used instead of half and half, just note that the broth won’t be quite as thick. Microwave the milk for 45 seconds prior to adding it to avoid curdling.Plain Greek Yogurt can be used instead of sour cream.Unsalted butter and reduced sodium chicken broth may be used for lower sodium content.Cook the potatoes separately in water instead of in the soup. It's not only a time saver as they can cook while the bacon cooks, but it also removes a bit of excess starch which prevents the soup from becoming gluey.This recipe makes about 2.5 quarts of soup, or 10 cups. Each serving is just over a cup.


Calories: 482kcal, Carbohydrates: 28g, Protein: 16g, Fat: 34g, Saturated Fat: 18g, Cholesterol: 89mg, Sodium: 968mg, Potassium: 729mg, Fiber: 2g, Sugar: 2g, Vitamin A: 756IU, Vitamin C: 15mg, Calcium: 317mg, Iron: 2mg

Hello Ladies!!


How many of you stop and take a little "Me" time? If you don't, then you should start.  The people in our household know better than to try and have a conversation with me "Before Coffee".  Just kidding, or am I?   Some of us have that cup of coffee before the daily grind begins.  We use it as our bible study or reflection time and even to pay a few bills or make out the grocery list.

Whatever the case may be, that quiet time is a blessing. It's that time to let the fog clear and settle our minds for the daily task ahead.  The ladies of 798 would like to invite you to join in and give this morning ritual a try if you haven't already.  It's guaranteed to re-wire and re-charge your mind for a more productive day. 


I can smell that wonderful aroma just thinking about it!


                                                                        Thoughts From,

  Jodi Waeckerle


Baked Potato Soup

prep time: 10 MINUTES

cook time: 35 MINUTES

total time: 45 MINUTES


 Howdy Neighbor

Can you feel it?????????

I believe Winter has finally arrived (in Oklahoma that is)!


I don't know about you but this is really putting a damper on my fishing time.  

With the holiday's in the rearview mirror now and things finally starting to quiet down, tell us how you fill the time of day.  


I for one have ventured out you would say. 

I have taken a few cooking classes.  Learned how to make a Charcuterie board, which is easier than it looks, especially with the  Fabulous World of "Pinterest", the possibilities are endless.  Something else that I'm giving a whirl is Dance Lessons.  Oh Boy, that ought to be interesting.  


I would love to hear how things are going with you all and what you are doing to "Kill the time".


We are dying to hear from you!  

Seriously..... From boredom! 

So, Tap the button below to share your thoughts and pics!

We all need something to do to help pass this time!

Remember to wash your hands and to keep them away from your face!  Stay healthy and Safe!

Jodi Waeckerle