Loaded Baked Potato Soup

Delicious as it sounds! And Simple!

Loaded Baked Potato Soup

Ingredients

6 Large Potatoes, peeled and cubed
1 Large Onion, diced
1 Quart Chicken Broth
3 Garlic Cloves, minced
1/4 Cup Butter
Salt and Pepper to taste
1 Cup Milk
16 oz Container Sour Cream
1 Cup Shredded Sharp Cheddar Cheese

Oven bake the potatoes and let cool enough to remove the skin. Crisp bacon in the bottom of a large pot and remove. Add onion and sauté in bacon drippings. Add garlic, don't not allow it to brown or burn. Stir in a couple tbsp of butter and a couple tbsp of flour to make a rue, stirring continuously. Pour in chicken broth and bring to a boil. Toss in potatoes and boil for 5 minutes. Remove a couple cups of potatoes and a little broth and pulse in a food processor or blender. Reduce heat and incorporate milk and sour cream. Pour the previously removed portion back into the pot. Simmer for 10-15 minutes stirring occasionally. Melt cheese into soup and season with salt inf pepper. Stir continuously for as long as you keep it on heat so the cheese wont stick and burn. Serve topped with sprinkle of the bacon bits you made and chives or green onions. 

Because Its Fall

I bought broccoli last week and couldn't decide what to do with it. I thought about just eating raw or steaming it with some fish; the usual. Then I remembered I had a recipe for cream of broccoli soup from last fall. Since the weather is getting cooler I thought it would be perfect. Again I got this recipe from allrecipes.com and tweaked it.

Ingredients

4-5 cups of chicken broth
1 (10.75 ounce) can condensed cream of mushroom, cream of celery, or cheddar soup
3/4 cup chopped onion
1 or 2 stalks of chopped celery (depending on your taste or leave it out if you use the soup)
1 pinch ground white pepper
2 cups milk
1/3 cup cornstarch
3 crowns of fresh broccoli
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterrey jack cheese

Directions

In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add milk and bring to a boil.
In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.