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Loaded Potato Soup with a Side Salad by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Recipes:

Green Salad by Tina Howell serves: 6	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

The quintessential green salad.

Ingredients:

1 head

lettuce

tomatoes, sliced

baby carrots, chopped

cucumber, peeled and sliced

green pepper, diced

1 c.

croutons, optional

Directions:

Toss to combine. Serve with your favorite salad dressing.

Categories:

Apps/Snacks & Beverages
Dairy Free
Fall/Winter
Holiday Favorites
Low Calorie
Low Carb
Low Fat
Low Sodium
Salads
Side Dishes
Spring/Summer
Uses up Left-overs
Vegetables
Vegetarian/Vegan
Wheat Gluten Free

Loaded Potato Soup by Jes Mostek serves: 10	(2 ratings) Rating Details Rate this recipe Printable View Print Index Cards

This delicious soup featuring skin-on potatoes, celery, carrots, onions, sour cream, and of course BACON will warm you heart, soul, and tummy! Dare your family to eat just one bowl.

Ingredients:

1 lb.

bacon

6 c.

chicken stock

2 1/2 lb.

Yukon Gold potatoes

2 cloves

garlic, minced

1 lg.

onion, chopped

freshly ground black pepper to taste

1 c.

celery, sliced

salt (optional)

1 1/2 c.

carrots, sliced

1 qt.

sour cream (not low-fat)

1/2 c.

chives or green onion, snipped

2 c.

cheddar cheese, grated

Directions:

Fry bacon. Crumble and set aside. Use about half of the bacon drippings to saute onion until golden brown and translucent. When the onions are done add the garlic and cook on low for an additional 2 minutes, stirring constantly to prevent the garlic from burning.

Meanwhile, scrub potatoes and cut into 1-2" chunks. Pour chicken stock and potatoes into large pot. Bring to a boil. Add the celery, onion, and garlic. Add freshly ground black pepper, and optional salt (I usually don't add much salt to this soup, since the bacon and cheese add so much salt).

Fill a small sauce pan with 2-3 c. water and place over high heat. Peel and slice the carrots. Boil the carrots until crisp-tender (the slices of carrots can be pierced with a fork, but don't break apart). Drain off the orange water and add the carrots to the soup.

Remove pot of soup from heat. In the small (empty) sauce-pan that you used to cook the carrots, combine a cup of stock with a cup of sour cream. Whisk until smooth. Add mixture back to soup. Repeat until all of the sour cream has been added to the soup. Stir gently until well-combined.

Serve hot. Top each bowl of soup with desired amount of grated cheese, chopped green onions or chives and crumbled cooked bacon.

Categories:

Fall/Winter
Main Dishes
Peanut/Nut Free
Soups
Wheat Gluten Free