The BEST Loaded Baked Potato Soup

I love, love, love potato soup, and this is one of my favorite recipes to make. (We're making it tonight!) My mom's is pretty good, but I know she doesn't like to cook with as much fatty goodness as I do. I'm the cook, not the cardiologist. I'm not sure if this is the "BEST Loaded Baked Potato Soup" as the title puts it... but it's pretty high up there on my favorite recipe lists.

THE BEST LOADED BAKED POTATO SOUP

SOURCE: DESSERT NOW, DINNER LATER!

SERVES: 6;   PREP-TIME: 15 minutes;   TOTAL TIME: About 1 hour
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INGREDIENTS:

• 1 (12oz) Package of bacon (about 10 strips)
• 1 small onion, diced
• 1 tsp garlic, minced
• 1/4 cup flour
• 4 cups chicken broth
• 6 Small russet potatoes, peeled & cut into half-inch cubes
• 1 cup of half & half
• 1 cup of medium cheddar cheese
• 4 green onions, chopped
• Salt & Pepper to taste

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DIRECTIONS:

1. In a large stock pot, either dice the bacon and cook it, or cook it in the strips and dice it; drain off the fat and SAVE IT. Let the bacon rest on a paper towel.

2. Using 4 Tablespoons of the bacon fat, saute the onion and garlic for 5-10 minutes or until translucent.  Add the flour to form a roux. Let it cook for 1-2 minutes.

3. Add chicken broth and russet potatoes. Allow to simmer for 25-30 minutes until the potatoes are tender..

4. Add half and half, cheddar cheese, green onions, and half of the bacon bits. Season with salt and pepper to taste.  Allow to simmer an additional 5 minutes to heat through.

5. Serve soup topped with extra bacon, cheese, and green onions. Savor every bite :)

Enjoy!

Olive Garden Zuppa Toscana Copy Cat Recipe

Okay ladies and gentlemen, if you have not had this soup yet, then you'll want to put it on your meal plan for the upcoming week! This is a hit with my family, and even with my super picky 2 year-old.

And if I may say so myself, this recipe tastes even better than what the restaurant itself can conjure up. It's an A+ recipe!

OLIVE GARDEN ZUPPA TOSCANA COPY CAT RECIPE

SOURCE: DAMN DELICIOUS

SERVES: 6;   PREP-TIME: 15 minutes;   TOTAL TIME: About 45 minutes
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INGREDIENTS:

• 4 Slices of bacon, diced
• 1lb Regular Sausage, casing removed
• 2 Tablespoons of Italian Seasoning
• 2 Cloves of Garlic, minced
• 1 Onion, diced
• 4 cups Chicken broth
• 3 Russet potatoes, thinly sliced
• 3 cups of Baby spinach
• 1 1/2 cups of heavy cream
• Salt & Pepper to taste

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DIRECTIONS:

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes.  Transfer to a paper towel-lined plate; set aside.

2. Add sausage and italian seasoning to the skillet, season with salt and pepper to taste, and cook until browned - about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, and set aside.

3. Heat olive oil in a large stockpot or Dutch oven over medium heart.  Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.  Stir in chicken broth and bring to a boil.  Add potatoes and cook until tender, about 10 minutes.

4. Stir in the sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute.  Season with salt and pepper to taste.

5. Serve immediately and garnished with bacon.

Enjoy!

Cheesy Vegetable Chowder

This is the recipe that my very picky two year-old actually ate tonight! It's also one of my favorites. I love my broccoli cheddar soup, but now that I've tasted this, I'm never going back!

CHEESY VEGETABLE CHOWDER

SERVES: 6;   PREP-TIME: 10 minutes;   TOTAL TIME: About 40 minutes
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INGREDIENTS:

• 2 Tablespoons of Butter
• 1 chopped onion
• 1 cup finely chopped carrots
• 1 stalk of celery, finely chopped (I add a little bit more)
• 1 Tablespoon minced garlic
• 4 cups chicken broth
• 2 large baking potatoes, peeled and cubed
• 1 Tablespoon flour
• 1/2 cup water
• 2 small/medium heads of broccoli, chopped
• 1 small head of cauliflower, chopped
• 2/3 cup milk
• 2 heaping cups of shredded cheddar cheese

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DIRECTIONS:

1. Melt the butter in a large soup pot.

2. Add onions, carrots, and celery, and saute over medium heat until tender.  Add garlic and cook for 1-2 additional minutes.

3. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. (5-10 minutes)

4. Mix flour with water, add to the pot, and simmer until soup is slightly thickened (2-3 minutes).

5. Add milk, broccoli, and cauliflower and cook until broccoli and cauliflower are tender and soup is heated through.

6. Stir in cheese, allow to melt, and serve.

Enjoy!

CROCKPOT CHICKEN WILD RICE SOUP

Okay everyone, I'd have to say this is the soup of the season! The BEST new recipe for the crock pot I've tried yet. It's a great different flavor that my husband and I absolutely loved.

CROCKPOT CHICKEN WILD RICE SOUP

SOURCE: PINCH OF YUM

SERVES: 10;   PREP-TIME: 10 minutes;   TOTAL TIME: 7-8 hours and 15 minutes
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INGREDIENTS:

• 1 cup uncooked wild rice
• 1 pound chicken breasts
• 2 cups mirepoix (combination of chopped onion, carrots, and celery)
• 6 cups chicken broth
• 1/2 teaspoon sage
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 cup butter
• 3/4 cup flour
• 2 cups whole milk
• up to 2 cups of additional milk or water

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DIRECTIONS:

1. Rinse the wild rice.  Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and seasoning in a crockpot.  Cover and cook on low for 7-8 hours.  The chicken should be cooked through and rice should be soft.  There will be extra liquid in the crockpot; do not drain.

2. Remove the chicken breasts from the crockpot and allow to cool slightly.  Using two forks, shred the chicken.  Return the shredded chicken to the crockpot.

3. When the rice and chicken are done cooking, melt butter in a saucepan.  Add the flour and let the mixture bubble for 1 minute.  Slowly whisk in the whole milk until a thick, creamy mixture forms.

4. Add creamy mixture to the rice and chicken in the crockpot and stir to combine.  Add extra water or milk to adjust the consistency as you like (I added an extra cup).  Season with additional salt and pepper.

Balsamic Garlic Parmesan Bruschetta

This is my favorite go-to appetizer recipe. I love, love, LOVE bruschetta. It goes along perfectly with my love for italian food.

This was the appetizer that I brought to our friend's New Years party. Happy 2014! Enjoy!

BALSAMIC GARLIC PARMESAN BRUSCHETTA

PREP-TIME: 10-15 minutes;   TOTAL TIME: 20 minutes
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INGREDIENTS:

• 8 roma (plum) tomatoes, diced
• 1/3 cup fresh basil, chopped
• 1/4 cup shredded parmesan cheese
• 2 cloves of garlic, minced
• 1 Tablespoon of balsamic vinegar
• 1 teaspoon of olive oil
• 1/4 teaspoon of kosher salt
• 1/4 teaspoon ground black pepper
• 1 french baguette

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DIRECTIONS:

1. Mix together tomatoes, basil, parmesan cheese, garlic, balsamic vinegar, olive oil, salt, and pepper in a bowl.

2. Slice up the french baguette with 3/8" - 1/2"-thick pieces. Brush a little bit of olive oil and sprinkle garlic salt onto each piece. 

3. Broil the baguette slices in your oven until toasted to your liking.

4. Top baguette slices with tomato mixture, serve, and enjoy!