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Quick and Easy Baked Potato Soup
Soup is the best kind of comfort food. Nothing will warm you up on a chilly day like a nice bowl of soup. One of my favorite soups to whip up is baked potato soup. This recipe is super easy, it is quick and definitely delicious. My family loves this soup and often helps prepare it.
This recipe is one of my favorites because not only is it quick and simple, and it is also yummy and very filling. For baked potato soup, you can just choose your favorite potato. For this recipe, I am using the russet potato but Yukon gold potatoes are also great for this dish, or you can even use sweet potatoes to change it up. Next, crumble crispy bacon on top, add some cheddar cheese, and sprinkle a little bit of green onion and you have the perfect bowl of soup.
Homemade Baked Potato Soup Recipe
The ingredients for my baked potato soup recipe are very basic but also versatile. My soup recipe is gluten-free due to my allergy, so I use gluten-free flour, but of course, you can use wheat flour if gluten is not an issue for you. For a slightly creamier taste, I recommend replacing the russet potatoes with Yukon gold. You can also use fat-free, whole milk, or a combination of the milk with heavy cream. You decide, it’s your calories. LOL
Ingredients:
3 Large Russet Potatoes, Peeled and Cubed
2 Cups of Milk
1 ½ Cup Chicken Broth
½ Yellow Onion, Diced
1/3 cup of Flour, Gluten Free
3 tbsp. Butter
6 Strips of Bacon, Cripsy
2 Green Onions, Chopped
1 tbsp. Minced Garlic
¾ Cups Cheddar Cheese, Shredded
Sea Salt, you will salt to taste
Pepper
Olive Oil
Directions:
On medium heat in a large pot or French oven, add butter and drizzle about 1 tbsp. of olive oil. Add yellow onions and garlic to the pot and sauté for about 2 minutes. Stir flour into the pot and stir until the mixture is blended. Next add broth, milk, potatoes, and a big pinch of salt and pepper. Reduce heat, cover, and allow soup to simmer for about 30 minutes, stirring occasionally.
Cook bacon until crisp and crumble it on a paper towel. Add 4 strips of crumbled bacon and ½ cup of cheese to the soup and cook an additional 5 minutes. Serve and garnish with green onions, and the rest of the cheese and bacon.
One of the great things about this soup is that it seems to taste even better the next day. Double the recipe for lots of leftovers and enjoy all week long. I recommend serving it in a bread bowl or with a slice of crusty bread.
Baked potato soup is one of my winter favorites, but you can enjoy it all year long. Please share how it turned out for you. I hope you enjoy it!
Easy Chicken Pot Pie
As the weather starts to cool, we tend to retreat more indoors and fire up the ovens more frequently. One of my favorite things about fall is the cool, crisp weather. I love curling up with one of my favorite throws, when my home is nice and warm, with slight touch of coolness reminding me of the outdoor weather.
After a full summer of avoiding turing on my oven as much possible, I am finally back to making soups, stews, and some of my favorite baked recipes. Flaky, buttery pie crust filled with delicious chicken and veggies in a creamy sauce. Chicken pot pie is comfort food at its best. My recipe is simple, quick, and very flavorful.
Easy Chicken Pot Pie
Ingredients:
2 cups Cooked Diced Chicken
1 Bag Mixed Veggies
½ Medium Onion, Diced
1 tsp. Minced Garlic
1 ½ cup Low Sodium Chicken Broth
1/2 cup Flour
1 1/3 cup Milk
1 tsp. Thyme
1 tsp. Rosemary, Finely Choppped
1 1/2 tsp. Sea Salt
½ tsp. Black Pepper
2 Pie Crusts, allow to come room temperature to soften while preparing filling
¼ cup Butter
1 tbsp. Olive Oil
Directions:
Preheat oven to 425 degrees. In a large pot add butter, olive oil, garlic, diced onions, and sauté until onions are clear. Add flour, black pepper, salt, thyme, 1/2 tsp. of rosemary, milk, and broth, and stir until mixture slightly thickens.
Add chicken and frozen veggies and continue to stir until blended. Once blended allow to simmer until filling is very thick, which should be about another 7-10 minutes.
Place one pie crust in the pie pan and spoon in filling to the top. Cover with a second pie crust and cut and roll the pie dough edges as needed. Place pie in the center rack of the oven and bake for 25-30 minutes.
For Rustic Chicken Pot Pies
Place pie crusts on a baking sheet or pie dish. Spoon filling to the center of the pie crust and then fold in crust edges around filling, creating a pie shape, and sprinkle remaining rosemary over pie.
Place pie in the oven and bake for 25-30 minutes. Allows cooling for 15 minutes before serving. Enjoy!
Easy Baked Potato Soup Recipe
Soup is the best kind of comfort food. On a chilly day nothing will warm you up like a nice bowl of soup. One of my favorite soups to whip up is baked potato soup. This recipe is super easy, and delicious. My family loves this soup, and often help prepare it.
This recipe is one of my favorites because it is quick, simple, and so yummy. Crumble crispy bacon on top, add some cheddar cheese, and sprinkle a little bit of green onion and you have the perfect bowl of soup.
Baked Potato Soup Recipe
The ingredients for my baked potato soup recipe are so simple but also versatile. My soup recipe is gluten free due to my allergy, so I use gluten free flour. For a slightly creamier taste I recommend replacing the russet potatoes with yukon gold. You can also use fat free, whole milk, or a combination of the milks with heavy cream. You decide, it’s your calories. LOL
Ingredients:
3 Large Russet Potatoes, Peeled and Cubed
2 Cups of Milk
1 ½ Cup Chicken Broth
½ Yellow Onion, Diced
1/3 cup of Flour, Gluten Free
3 tbsp. Butter
6 Strips of Bacon
2 Green Onions, Chopped
1 tbsp. Minced Garlic
¾ Cups Cheddar Cheese, Shredded
Sea Salt
Pepper
Olive Oil
Directions:
On medium heat in a large pot or French oven add butter and drizzle about 1 tbsp. of olive oil. Add yellow onions and garlic to pot and sauté for about 2 minutes. Stir flour into pot and stir until mixture is blended. Next add broth, milk, potatoes, and a big pinch of salt and pepper. Reduce heat, cover, and allow soup to simmer for about 30 minutes, stirring occasionally.
Cook bacon until crisp and crumble on paper towel. Add 4 strips of crumbled bacon and ½ cup of cheese to soup and cook an additional 5 minutes. Serve and garnish with green onions, and the rest of the cheese and bacon.
One of the great things about this soup is that is seems to taste even better the next day. Double the recipe for lots of leftover and enjoy all week long. Baked potato soup is one of my winter favorites, but you can enjoy it all year long. I hope you enjoy!
Simple Crockpot Chicken Enchilada Soup
Fall is nearly upon us, and as the weather starts to cool, nothing warms us better than a nice bowl of soup. One of my favorite go to soups is chicken enchilada soup. The ingredients are simple, it is low carb, and the dish so flavorful and filling.
Besides being delicious, one of the other great thing about this soup is that it reheats so well. This soup is perfect for leftovers, or take for lunch throughout the week. Just change up your toppings for new twist of flavor, and voila, and perfect fall lunch.
Please know that while this recipe is meant for the crockpot, with some simple changes it is also a quick stove top meal. For a weekday meal you want to get all of your ingredients in your crockpot before heading out for the day.
But if you find yourself without time in the morning to prepare, no worries, you can do it when you get home. Just pan cook the chicken breasts and shred once cooled. In same skillet add back the chicken, onions, garlic, cumin, cream of chicken, enchilada sauce, and chicken broth. Let simmer for 25-30 minutes. You will still have a yummy soup for dinner.
Ingredients:
3 Boneless, Skinless, Chicken Breasts
28oz Red Enchilada Sauce, Mild Or Medium Based On Your Heat Preference
2 cups Low Sodium Chicken Broth
1 12 oz. Cream of Chicken, Gluten Free (I use Pacific brand)
1/2 cup Diced Onions
1 tbsp. Cumin
3 Large Garlic Cloves. Minced
Cheddar Cheese, Shredded
Tortillas Strips, Or Thin Tortilla Chips
Avocado (optional)
Directions:
Set your slower cooker to low and spray with cooking spray. Add uncooked chicken breasts, enchilada sauce, cream of chicken, chicken broth, onions, garlic, and cumin. Allow soup to cook all day, at least 8 hours. When ready to serve use fork to shred any meat in crockpot that has not separated. Ladle into a bowl, and top soup with cheddar cheese and tortilla strips.
I hope you find this soup as simple and as delicious as I do. You can change up the heat of the enchilada sauce, and choose the "hot" version, or go from red sauce to green sauce. Simple changes can make big differences in taste, and offer up great varieties in your cooking. Enjoy!
Turkey Chili...Fast, Filling, and Delicious
I know that it is getting close to summer, but my turkey chili is good any time of year. It is fast, filling, and delicious. Not to mention it freezes well for a last minute meal, something to warm your tummy, or as a topping for hot dogs, baked potatoes, fries, or nachos.
When I first started making chili, I thought that it had to be an all day evolution to make good chili. After I became a mom I started trying to find ways to make a big pot of chili without needing an 8 hour simmer.
I knew the fundamentals of chili making, so I started experimenting to find the fastest, easiest recipe. If I am being completely kitchen transparent, my chilis vary depending on the day, because I like to switch it up an use different beans and spices. Black beans or pinto are always good options.
This recipe is simple and comes together in a snap. You can use it as your go to chili recipe, but don't shy away from trying different meats, beans, and seasonings for a nice variety.
Ingredients:
1.25 lbs. Ground Turkey
1 14.5 oz. Can Diced Tomatoes
1 14 oz. Can Kidney Beans, Drained
1 14 oz. Can Chili Beans
½ Yellow Onion, Diced
1 tbsp. Minced Garlic
3 tbsp. Chili Powder
1 tbsp. Cumin
1 tsp. Seasoning Salt
1/2 tsp. Black Pepper
1 tbsp. Olive Oil
Directions:
In a skillet add olive oil, onions, turkey meat, garlic, seasoning salt, and black pepper. Brown meat but do not drain. Add tomatoes, beans, chili powder, cumin, and bring to boil. Reduced heat to simmer and let cook for 30 minutes.
Serve with crackers, cheese or Fritos.
I hope you enjoy my chili recipe. Please share your favorite twists to this recipe!
Easy French Oven Pot Roast Recipe...
Pot Roast
Whenever I think of pot roast, I think of family dinners. Pot roasts are comfort food. They warm the home, they warm the soul, and they bring families to the table.
Pot roasts are often cooked as a Sunday dinner in my home, especially during the winter. They take some time in the oven, but they are so worth the wait. The whole house smells so wonderful while the roast cooks. It's hard to resist peeking.
Ingredients:
4-5 lb. Beef Chuck Roast
1 Onion, Big Chopped
2 cup Baby Carrots
1 cup Red Wine
2 cups Beef Broth
2 tbsp. Worcestershire Sauce
2 Garlic Cloves, Minced
3-4 Rosemary Sprigs, Fresh
1 tsp. Thyme
2-3 tbsp. Sea Salt
1-2 tbsp. Pepper
Olive Oil
Directions:
Preheat oven to 325 degree fahrenheit. Drizzle olive oil in a French oven or large pot and sauté onions and garlic over medium heat for 2 minutes. Sprinkle half sea salt and pepper on each side of roast and rub into meat. Remove onions and garlic from pot with spoon and sit aside in bowl. Drizzle more olive oil in pot and sear roast on each side for about 4-5 minutes, until browned. Remove meat, and saute carrots in French oven until slight brown.
Remove carrots, reduce heat to low, and add wine to pot to deglaze pot to scape up all those yummy flavor bits. Add onions back into the pot with the roast. Also add carrots, thyme, and wine, and reduce to low heat. Allow meat to cook covered in oven for about 3 1/2 - 4 hours until meat is tender.
Remove roast from oven, and allow to rest for 15 to 20 minutes. I like serve this dish with creamy mashed potatoes. Enjoy!
