What's for dinner?

I am the worst meal planner ever. I never know what we're having for supper until the very last minute. Often it's after 7:00 when we eat because I just don't plan ahead. I'm trying to get better though. One of my go to recipes in the winter/fall time is potato soup. I came across this recipe a really long time ago when I was first starting to cook. Ya know, back when I had to have a recipe for EVERYTHING. (I'm much better now) If you look after the recipe, I have a few variations on the ingredients.

Parmesan Potato Soup

INGREDIENTS
4 medium baking potatoes
3/4 cup chopped onion
1/2 cup butter or margarine
1/2 cup all purpose flour
1/2 teaspoon dried basil
1/2 teaspoon seasoned salt
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
4 1/2 cups chicken broth
6 cups milk
3/4 to 1 cup grated Parmesan cheese
10 bacon strips, cooked and crumbled

Pierce potatoes with a fork; bake in the oven or microwave until tender. Cool, peel, cube and set aside. In a large Dutch oven or soup kettle over medium heat, saute onion in butter until tender. Stir in flour and seasonings. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes, return to a boil. Reduce heat, cover and simmer for 10 minutes. Add milk and cheese, heat through. Stir in bacon.

To make this a little more hearty, I substitute 1 lb sage sausage for the bacon, just make sure to brown the sausage first. I also add carrots and celery. I saute them in the butter with the onion. If you like your soup a little creamier, make sure to use either half and half or Vitamin D milk. Make some grilled cheese and Voila! a perfect fall meal!

What's your favorite recipe? My good friend Ashley is having a give away on her blog. Up for grabs are gift cards to Victoria's Secret and Starbucks. All you have to do to enter is post your favorite recipe on your blog and add it to her MckLinky.