This is a continuation from yesterday's post about the yummy food I made for the 1000th consecutive blogpost party. Today I'm going to share two recipes (one is super quick and easy, and requires zero cooking).
The first recipe I wanna share is something I made up, but I'm sure there's a million recipes out there just like mine - I haven't checked. Anyway, I love love love baked potato soup. Paired with cheese and bacon and it's the perfect meal for a fall evening!
Here we go.
Dale's Creamy Baked Potato Soup
3 slices of bacon
5 large peeled potatoes (I've used Russet potatoes and Yukon gold - feel free to use whatever!)
1/2 white onion, chopped
1 cup chicken stock
1 cup heavy cream
2 cups milk (I use 2% milk)
1 cup shredded cheddar cheese (I've also used gruyere, so if you like it, try it!)
8 oz cream cheese (I use fat free and it's still yummy)
In a stock pot, boil the 5 potatoes until they can easily be pierced with a fork. Drain and set aside.
In a stock pot or dutch oven (can be the same one as before), brown the bacon on medium heat. Once brown, remove the bacon but leave the yummy bacon juice. :) Add the onion and cook until translucent, about 4-5 minutes.
Add the stock and let it cook for a few minutes stirring occasionally, then add the milk and cream. Continue to cook on medium for 7-10 minutes until heated throughout.
In two batches, add 1/2 the potatoes to a food processor. Add 1/2 the cream cheese to the food processor and 1 cup of the soup in the pot. Process until smooth. Pour the puree into the stock pot. Repeat with the rest of the potatoes and cream cheese. Once all is combined in the pot, reduce heat to low and stir occasionally. The soup only takes a few minutes, but the longer you let it cook on low, the yummier it'll be. :) Five minutes before you serve, add the cheese to the soup and stir.
For the party, we ladled the soup into Asian spoons and topped with a little bacon (I put it in the food processor) that we had from earlier and some cheddar cheese.
mozzarella pearls (if you can't find balls, just slice up some fresh mozzarella)
This is super easy and looks and tastes fab! All you have to do is get a toothpick, pierce it through one end of a basil leaf, add the tomato, add the cheese, then pierce the other end of the leaf. Repeat a gazillion times. Then, sprinkle some balsamic vinegar over them and serve!
Talk to you soon,
Hey everybody! Did you ever know something 100% in your heart, but you almost screw it up? So goes the story of my proposal to Tyler. ...
Hey everybody! Man, oh man... I've got some dream wedding reception details to share today! This fancy gold and ivory wedding is prett...
Hey everybody! Here's what I love... Meredith has developed a very unique style when it comes to boudoir. She's not that "one...
Hey everybody! I've got more from this beautiful styled session at Sassafras Springs Vineyard today. Our darling couple totally kil...