I have SEVERAL baked potatoe soup recipes. This Comes from the kitchen of my friends Kathleen A.K.A "Sprite" and is one of my favorites I hope you enjoy.
Bake 4 large potato on 350 for about 60-70 minutes. Cool completely and diced.
1/2 c green onions slices
2/3 c flour
1 ts season salt
1/2 ts ground pepper
1 cup sour cream
12 strips of bacon cooked crisp & crumbled
2/3 C butter (please people, REAL butter, it's better for you anyway)
1/2 ts onion powder OR 1 small chopped onion
1/2 TBS of minced garlic
6 Cups of Half and Half
1 Cup Shredded cheese
Cook bacon til crisp
add butter to the 2 TBS of bacon drippings and melt. Stir in flour and seasonings with a whisk. Slowly stir in half and half until smooth and thick. Whisks in sour cream and cheese. Add potatoes, green onions and bacon.
ENJOY!
Showing posts with label This meal is SOUPER. Show all posts
Showing posts with label This meal is SOUPER. Show all posts
Friday, November 07, 2008
Amazing Tortilla Soup
I used to hate soup. But now, I'm a "Souper." I usually recommend breadbowls for soup, but they don't work so well with broth base soups.
Anyway, this soup is fabulous and I promise you will absolutely love it!
2 TBS of olive oil.
1/2 c chopped onion
1/2 T minced garlic
1/2 c red bell peppers
1/4 c chopped green chiles. (or a small can of green chiles)
3/4 T dried basil
1/2 ts salt 1/4ts ground pepper
15oz Can of diced or stewed tomato (if you can find tomato and cilantro together it's even better)
10 six inch corn tortillas
2 cups of shredded chicken breast
4 cups of chicken broth
**Garnish**
Sliced avocado
1 cup shredded cheese
cook onion and garlic in 2TBS of olive oil until soft. Stir in chicken broth, red bell peppers and green chiles, basil, salt and pepper, and can of tomatos. Heat to boiling. simmer uncovered for 30 min. Cut corn tortilla's into strips in hot oil and fry until crispy and golden brown..
To serve:
put 1/4 cup some of the tortilla strips in bottom of a bowl, add some shredded chicken on top. pour chicken broth/soup over the top. Garnish with avocado slices and shredded cheese.
It makes about 4 servings. I recommend you double it because you WILL want 2nds!
Anyway, this soup is fabulous and I promise you will absolutely love it!
2 TBS of olive oil.
1/2 c chopped onion
1/2 T minced garlic
1/2 c red bell peppers
1/4 c chopped green chiles. (or a small can of green chiles)
3/4 T dried basil
1/2 ts salt 1/4ts ground pepper
15oz Can of diced or stewed tomato (if you can find tomato and cilantro together it's even better)
10 six inch corn tortillas
2 cups of shredded chicken breast
4 cups of chicken broth
**Garnish**
Sliced avocado
1 cup shredded cheese
cook onion and garlic in 2TBS of olive oil until soft. Stir in chicken broth, red bell peppers and green chiles, basil, salt and pepper, and can of tomatos. Heat to boiling. simmer uncovered for 30 min. Cut corn tortilla's into strips in hot oil and fry until crispy and golden brown..
To serve:
put 1/4 cup some of the tortilla strips in bottom of a bowl, add some shredded chicken on top. pour chicken broth/soup over the top. Garnish with avocado slices and shredded cheese.
It makes about 4 servings. I recommend you double it because you WILL want 2nds!
Monday, October 02, 2006
This meal is SOUPER.
It's awesome. It's restaurant quality. It's SOUP! I used to have to be one sick chick to eat some soup. Didn't want any part of it. Then there's was this place in South Provo that no longer exists. Its was called Bayside Bagels. They had a Creamy chicken wild rice soup that taste so good it would make you wanna slap somebody! I mean that soup with an Asiago bagel was all a woman needed on a cold winter day.
Well Bayside was sold and then disappeared and now some mexican restaurant is where my beloved Soup haven used to be. *sigh*
Ok so anyway. I can't have that soup anymore but i found THIS soup and its equally good. If I ever open up that lunch counter or start catering like I've been thinking about.. .THIS will be my specialty item along with my olive oil rosemary french bread that I MIGHT post the recipe to one day.
If you don't like this soup, I'll send you a can of your favorite campbell's!
Creamy Chicken and Wild Rice Soup
Prep Time:5
MinutesCook Time:20 Minutes
Ready In:25 Minutes
Servings:8
INGREDIENTS:
4 cups chicken broth
2 cups water
2-4 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream ( half and half is PLENTY heavy enough)
DIRECTIONS:
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
PUT IT IN A BREAD BOWL.... I DARE YA!
After you try it, holla back and let me know how fabulous I am for sharing!
Well Bayside was sold and then disappeared and now some mexican restaurant is where my beloved Soup haven used to be. *sigh*
Ok so anyway. I can't have that soup anymore but i found THIS soup and its equally good. If I ever open up that lunch counter or start catering like I've been thinking about.. .THIS will be my specialty item along with my olive oil rosemary french bread that I MIGHT post the recipe to one day.
If you don't like this soup, I'll send you a can of your favorite campbell's!
Creamy Chicken and Wild Rice Soup
Prep Time:5
MinutesCook Time:20 Minutes
Ready In:25 Minutes
Servings:8
INGREDIENTS:
4 cups chicken broth
2 cups water
2-4 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream ( half and half is PLENTY heavy enough)
DIRECTIONS:
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
PUT IT IN A BREAD BOWL.... I DARE YA!
After you try it, holla back and let me know how fabulous I am for sharing!
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