Loaded with scrapple baked potato soup

Ingredients

4 yellow potatoes

8 oz rapa Scrapple (adjust to your liking)

4 Tbsp butter (salted or unsalted)

2 garlic cloves, minced

¼ cup sweet onion, diced

1/3 cup all- purpose flour

2 cups milk

1 cup half and half

2 cups chicken stock

1 tsp salt

1 tsp garlic salt or garlic powder

1 tsp white pepper

¼ tsp crushed red pepper

¼ tsp smoked paprika

1 ¼ cup sharp cheddar cheese, shredded

1 ¼ cup Mexican blend cheese, shredded

1 cup sour cream

Chopped chives for garnish

Directions

1. Peel and cut potatoes into halves and steam for 20-25 min or bake potatoes directly on the rack for 45 min or until tender. Once cooked cut into desired sized chunks and set aside.

2. Cook the scrapple over medium heat until similar consistency as ground beef. Set aside. The bottom of the pot should be coated with fat once scrapple is removed.

3. In the same pot, melt the butter over med-low heat. Cook onion and garlic for 3 min or until onions are translucent. Slowly whisk in the flour, slightly scraping the fat left at the bottom of the pot.

4. Whisk in half and half, then continue to whisk until all incorporated. Slowly add the chicken stock then bring to a simmer. Should thicken within 8 minutes.

5. Season with salt, garlic salt or powder, white pepper, crushed red pepper, and paprika.

6. Stir in cheese and sour cream, but reserve a ¼ cup of each for garnish.

7. Remove from heat, add potatoes and scrapple. Garnish and serve immediately.

il it is firm and well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour for the gluten you've developed in the mixing process to relax. This will make rolling much easier. Or you can wrap the dough in plastic, refrigerate it, and work with it another day.