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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 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!
Fall Cooking...How Do You Warm Your Kitchen?
I always love cooking, but more so in the fall. I think it's because I cut back on cooking big meals indoors during the summer because of the heat. So when the weather starts to cool, I am especially eager to get back at it.
For the moment, I am about all things squash and soups. My favorite soup to make right now is my Lemony Chicken and Spinach soup. It is one of the tastiest and easiest soups you will ever make. My other current favorite is Cauliflower Rice and Chicken Soup. These soups are light, tasty, good for you, and oh so filling. And best of all gluten free!
For my squash addiction, I am making spaghetti squash weekly. Squash is plentiful this time of year, and at only 35 calories in a cup serving, how can you resist. My girls are picky eaters, so in order to appeal to their palates, I cook up a quick basil, olive oil, and garlic marinara sauce and add in some seasoned ground chicken. The squash absorbs the flavor, and turns into a yummy low calorie meal.
The last thing that warms my kitchen in the fall is baking. I love baking fresh bread, and some sweets as well. I am gluten intolerant, so finding good tasting gluten free bread is both difficult and costly. Baking fresh bread is easy, except for when is comes to making sourdough. Feeding the cultures for sourdough is time consuming, but worth it.
My recommendation is to enjoy that warm kitchen of yours, with family, friends, and a nice glass of wine or prosecco. Please check out my Recipe of the Week page and get to cooking!