@radar.watch.hq: 🌧️ POST-TROPICAL CYCLONE ISAIAS — October 11, 2026 ⚠️ Isaias has weakened as it moves northeast inland, but flooding and gusty winds remain concerns across parts of the Appalachians and Mid-Atlantic. 🌊 Heavy rain can trigger flash flooding, rising streams, and landslides. Downed trees and power lines may also create hazards. 🚨 Avoid flooded roads, stay away from fast-moving water, and follow local weather alerts. #Isaias #FloodSafety #SevereWeather #Appalachians #WeatherAlert

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Sunday 11 October 2026 21:59:14 GMT
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Ingredients 5 cups potatoes, washed, peeled if desired, and diced 1 stick butter (½ cup) ½ cup all-purpose flour 1 small onion, diced 4–5 cups chicken broth 1 cup heavy whipping cream 1 can cheddar cheese soup 1 cup shredded cheddar cheese Thyme, basil, garlic powder, onion powder, salt, and pepper, to taste 1½ cups instant mashed potatoes (optional, for thickening) For garnish Additional shredded cheddar cheese Bacon bits Dried chives Directions In a large pot, melt the stick of butter over medium heat. Add the diced onion and sauté until softened. Stir in the flour to make a roux, cooking for about 1–2 minutes while stirring. Gradually add the chicken broth, stirring well to combine. Add the diced potatoes, thyme, basil, garlic powder, onion powder, salt, and pepper. Cook for approximately 15 minutes, or until the potatoes are fork-tender. Stir in the can of cheddar cheese soup and the heavy whipping cream. Optional: For a thicker soup, stir in 1½ cups of instant mashed potato flakes, adding gradually until the desired consistency is reached. Reduce the heat and simmer for approximately 10 minutes, stirring occasionally. Add 1 cup of shredded cheddar cheese and stir until completely melted. Ladle into bowls and garnish with additional shredded cheddar, bacon bits, and dried chives. Bev's tip: If your soup gets too thick, add a little extra chicken broth until it's just how you like it! #SisterBevsPlace #LoadedPotatoSoup #SouthernCooking #ComfortFood #EasyDinnerRecipes
Ingredients 5 cups potatoes, washed, peeled if desired, and diced 1 stick butter (½ cup) ½ cup all-purpose flour 1 small onion, diced 4–5 cups chicken broth 1 cup heavy whipping cream 1 can cheddar cheese soup 1 cup shredded cheddar cheese Thyme, basil, garlic powder, onion powder, salt, and pepper, to taste 1½ cups instant mashed potatoes (optional, for thickening) For garnish Additional shredded cheddar cheese Bacon bits Dried chives Directions In a large pot, melt the stick of butter over medium heat. Add the diced onion and sauté until softened. Stir in the flour to make a roux, cooking for about 1–2 minutes while stirring. Gradually add the chicken broth, stirring well to combine. Add the diced potatoes, thyme, basil, garlic powder, onion powder, salt, and pepper. Cook for approximately 15 minutes, or until the potatoes are fork-tender. Stir in the can of cheddar cheese soup and the heavy whipping cream. Optional: For a thicker soup, stir in 1½ cups of instant mashed potato flakes, adding gradually until the desired consistency is reached. Reduce the heat and simmer for approximately 10 minutes, stirring occasionally. Add 1 cup of shredded cheddar cheese and stir until completely melted. Ladle into bowls and garnish with additional shredded cheddar, bacon bits, and dried chives. Bev's tip: If your soup gets too thick, add a little extra chicken broth until it's just how you like it! #SisterBevsPlace #LoadedPotatoSoup #SouthernCooking #ComfortFood #EasyDinnerRecipes

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