A Year-Round Guide to Franklin and Nantahala

Yield: 8 servings. 1 pound thick-cut sliced bacon ½ cup chopped yellow onions 4 russet potatoes, baked and peeled 2⁄3 cup all-purpose flour 2 cups whole milk 3 cups chicken

Rosemary and Goat Cheese Strata

Yield: 8 servings. 1 pound thick-cut sliced bacon ½ cup chopped yellow onions 4 russet potatoes, baked and peeled 2⁄3 cup all-purpose flour 2 cups whole milk 3 cups chicken

Stuffed Baked Potato Soup

baked potato soup recipe

Yield: 8 servings.

1 pound thick-cut sliced bacon
½ cup chopped yellow onions
4 russet potatoes, baked and peeled
23 cup all-purpose flour
2 cups whole milk
3 cups chicken stock
1 teaspoon salt
2 teaspoons fresh ground black pepper
2 cups sharp cheddar cheese, shredded
1 (8-ounce) container sour cream
6 chives, chopped

In a skillet, cook bacon until crispy. Remove bacon from skillet and place on paper towels to drain, reserving 3 tablespoons of bacon drippings. On medium-high heat, add drippings to stockpot or Dutch oven. Stir in onions and sauté for 5 minutes.

Cut baked potatoes into 1-inch cubes and set aside. Chop cooked bacon and set aside.

In a small mixing bowl, whisk together flour and milk. Pour milk mixture into hot skillet with cooked onions. Stir until milk thickens. Add chicken stock, salt, pepper, and 1½ cups of cheese. Whisk ingredients until cheese has melted. Add sour cream and stir. Add potatoes and simmer for 10 minutes. Garnish with bacon, cheese, and chives.

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This story was published on Dec 29, 2015

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.