Baked Potato Soup

Today I decided to post the baked potato soup recipe I made for my sister's cyber baby shower! It's very filling and delicious and I think I'm going to make it again for some of our dinners next week! I got the recipe from allrecipes, but I changed it so I wouldn't have to worry about buying bacon and having it go bad (this recipe calls for only 3 strips of bacon). If you eat bacon on a regular basis, you should make it with real bacon. I find that it didn't affect the taste too much to just cook the onion in oil and add bacon bits at the end.

INGREDIENTS (4 servings)

2 large potatoes
1 tbsp oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 tablespoons corn starch
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Bacon bits

1. Bake the potatoes in a preheated oven at 400 degrees for an hour. Let them cool, then peel and cube (about 1 inch pieces). I bake the potatoes ahead of time. When I peel them, I try to only remove the peel, but leave the part close to the skin that gets browned as they are baking. It gives it a nicer flavor.
2. Saute onion and garlic in oil over medium heat until tender. Stir in salt, basil and pepper. Mix well. Gradually add chicken broth, mix and bring to a boil, then boil for 2 minutes.
3. Add the corn starch according to package instructions.
4. Add the potatoes, half-and-half and hot sauce. Stir and heat through but don't boil. Garnish with shredded cheddar cheese and bacon bits.

CHILI

Hi everyone,

Today I will be sharing the best chili recipe that I've ever made!

INGREDIENTS (4-6 servings)

* 1 lb ground beef
* 1/4 onion, chopped
* 1 teaspoon ground black pepper
* 1/4 teaspoon garlic salt
* 1 1/4 cups tomato sauce (I use a can)
* 1/2 jar salsa
* 2 tablespoons chili seasoning
* 1 (15 ounce) can light red kidney beans 1 can

* shredded cheddar cheese
* sour cream
* (brown) rice

1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
3. Serve with shredded cheddar cheese, sour cream and brown rice.

                                                                                    photo courtesy of natehendersonphoto

Cream of Carrot Soup

*serves 6 cups

Ingredients

• 1/4 cup water
• 1 tablespoon butter
• 1 medium onion, coarsely chopped
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon curry powder
• 4 cups chicken broth
• 1 cup orange juice
• 1 1/2 lbs. fresh carrots, sliced 
• 1/4 cup heavy cream, half & half, or whole milk
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• parsley to garnish
• *Need a big pot and a blender 

Directions

1. Heat water and butter over medium low heat.
2. Add onion, ginger, and curry, and cook, partially covered, until tender (5-10 min.)
3. Stir in chicken broth, O.J., and carrots. Bring to boil and reduce heat and simmer until carrots are tender (15-20 min.)
4. Blend all the ingredients in a blender.
5. Return it to pot and stir in heavy cream, salt, and pepper. Heat through, but do not boil.
6. Garnish with parsley.
7. Invite friends over, break bread, and enjoy!

recipe inspired by The Joy of Cooking