Loaded Potato Soup

You will love this unique potato soup. It's easy to make because the potatoes can be cooked, chilled, and then cubed the day before. It's very cream and filling and the fat free half and half adds a little sweetness so I don't suggest you substitute it.

5 or 6 medium potatoes

2 stalks celery

1 medium onion

1 tsp celery seed

5 Tbsp butter

5 Tbsp flour

2 c whole milk

2 c half and half

1 qt fat free half and half

3 tsp bouillon or chicken base

1 1/2 tsp salt

1/4 tsp black pepper

1 Tbsp (scant) Franks hot sauce, or hot sauce of choice

1/2 tsp dried basil

LOADED TOPPINGS

Green onions chopped

Shredded sharp cheddar cheese

Bacon bits

Bake the potatoes in your oven or microwave then let cool. Peel and dice the potatoes. This can be done a day ahead.

Chop celery and onion in a food processor or chopper until finely chopped. Melt butter in a large pot. Add the chopped celery and onion and celery seed and cook on medium for about 4-5 minutes.

Add the flour to the celery onion mixture and make a roux. Add the milk, half and half and fat free half and half and slowly bring to a boil until thickened.

Add the bouillon, salt, pepper, hot sauce and basil and stir well. Add potatoes until heated but don't let it boil. Serve with loaded toppings of shredded sharp cheddar cheese, bacon bits and chopped green onions.

Bacon and Baked Potato Soup

This was the winning new recipe from last night's St. Patrick's Day party. It's always an experiment when you come to my dinner table, but hey . . . that's how I get the winners to share with you. 

1 lb. baking potatoes (such as russet or Yukon gold)

3 tablespoons butter

1/2 cup chopped onion

1/4 cup chopped celery

3 tablespoons all-purpose flour

1/2 teaspoon dried thyme, crushed

1/4 teaspoon salt

1/8 teaspoon ground black pepper

4 cups half-and-half, light cream or milk

1 1/4 cups shredded mild cheddar cheese 

1 cup chicken broth

8 slices bacon, crisp-cooked, drained and crumbled

2 tablespoons thinly sliced green onions, or chives

1/4 cup dairy sour cream (I omitted this)

Seasoned croutons, optional, for topping

Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Peel potatoes, if desired. Chop potatoes; set aside.

In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher.

For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through.

To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream. Makes 6 servings (about 1 cup each).

Creamy Potato and Asparagus Soup

Makes: 4 servings

 1 1/4 pounds fresh asparagus spears, trimmed

1 1/4 pounds potatoes, peeled and chopped (1/2-inch pieces or smaller)

1 12 - ounce can evaporated milk

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 1/4 cups water

6 slices bacon

1 tablespoon honey

Toppings such as finely shredded lemon peel, fresh Italian (flat-leaf) parsley, coarse salt, and/or freshly ground black pepper (optional)

Reserve about one-third of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, salt, pepper, and the water in a saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Cool slightly. In a blender or food processor, blend or process soup, half at a time, until smooth.

Meanwhile, in a skillet cook bacon until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add reserved asparagus spears to the drippings in skillet. Cook for 5 to 6 minutes or until asparagus is crisp-tender, stirring occasionally.

Coarsely chop bacon and place in a microwave-safe pie plate. Drizzle bacon with honey; cover with vented plastic wrap. Just before serving, microcook on 100 percent power (high) for 30 seconds.

To serve, ladle soup into bowls and top with asparagus, bacon mixture, and, if desired, toppings