POTATO SOUP BY BRONWYN PAES AKA THE DRILL SGT.

makes 6-8 servings
4 large baked potatoes
2/3 cup butter
2/3 cup flower
6 cups milk - whole or 2%
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped
12 slices bacon, fried and crumbled
2 cups shredded cheddar cheese
1 cup sour cream

1. Cut potatoes in half. Scoop out pulp and put it in a small bowl.
2. Melt butter in large kettle. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly.
3. Stir in potato pulp, salt, pepper and three-quarters of onions, bacon, and cheese. Cook until heated. Stir in sour cream.
4. Transfer to slow cooker set on low. Top with remaining onions, bacon, and cheese. Take to potluck, or serve on a buffet table, straight from the cooker

Variation: Add several slices of velveeta cheese to make soup extra cheesy and creamy.

1/2-1 container of chopped green chile, according to taste (Do not use canned. They sell "Bueno" brand frozen green Chile at Fry's that is perfect for this recipe)
3-5 potatoes peeled & cut into cubes (I like red potatoes)
1 can corn beef (smash it up so it's not in one big lump)
1 can stewed tomatoes (chopped up)
2 Large cloves of garlic finely chopped or put through a garlic press
1/2 med. onion, chopped
2-3 Tbs. oil

Season to taste, I use garlic salt, onion powder & salt

Heat oil in pan and add chopped onions and garlic. Sauté for a couple of minutes, add potatoes. Season potatoes to taste with salt, garlic salt & onion power. Cook on med. heat for about 10 min. (until potatoes are tender) Add Corn beef, and cook for another couple of minutes. Add green chile and stewed tomatoes. Add enough water to make soupy texture. Season again if needed, and boil on med-low for about 25-30 minutes so all the flavors mix. The longer you boil the better it tastes. Just make sure it always has plenty of water.

GREEN CHILE STEW
BY DEVONA BACA

Runner Up !