Loaded Bake Potato Soup

Saute' 1/2 medium onion in 1 tbsp butter. Set aside.

Cook 6 slices of bacon separately. (I recommend in the microwave on a couple of pieces of paper towel for about 3 -6 minutes)

Cook 1/4 c melted butter and 1/4 c flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add 2 c half and half (If I don't have half and half you can use 1 cup milk and 1 c cream).

Add the 1/2 lb fresh broccoli, 1 c carrots-julienned, 4 chopped potatoes, bacon and onions from above. Cook over low heat 20-25 minutes.

Add salt and pepper. Can be pureed in a blender but I don't. Return to heat and add 8 oz. sharp cheddar cheese.

(adapted from a recipe by chefnini)

Pictures to come...

After I started this blog my computer was having issues so I will try and get some pictures with my posts soon.

Olive Garden's Zuppa Toscota

1 lb. ground Italian Sausage

2 Medium potatoes, cut in half lengthwise and then cut into 1/4 inch slices

3/4 c onion, diced

6 slices bacon

1 1/2 tsp. minced garlic

2 c kale leaves, stemed and cut in half, then sliced (this is about one bunch)

2 tbsp. chicken base

1 qt. water

1/3 c heavy cream

Cook sausage in sauce pan and set aside. In a large stock pot, cook onions and bacon* over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional minute. Add chicken base, water and potatoes and simmer 15 minutes. Add crumbled bacon sausage, kale, and cream. Simmer 4 minutes and serve.

Enjoy!

*The recipe says to cook the onions and bacon together but I like to just stick it in the microwave and cook it. I put a few pieces of paper towel on a glass plate and put bacon on that, then top with another piece of paper towel. Start with 3 minutes then add a minute until done.