Baked Potato Soup

This soup is really good, enjoy!

Ingredients

3 T. butter
1 c. finely chopped onion
2 T. flour
1 (14 1/2 oz.) can chicken broth
4 medium baked potatoes, peeled and cut into 1/2 inch cubes
1/2 t. salt
1/4 t. white pepper
1/4 t. black pepper
1 t. dried basil
dash of tabasco sauce
1/2 t. garlic salt
1 c. half and half

Garnish With

grated cheddar cheese
sour cream
crumbled bacon
chopped green onions

Directions

Melt butter in 2 quart saucepan on medium heat.  Add onion and saute for 2 minutes.  Sprinkle flour over the onions and cook about 5 minutes, stirring often.  Gradually add chicken broth.  Add potatoes, salt, white and black pepper, basil, tabasco and garlic salt.  Bring to a boil, reduce heat to low and simmer 20 minutes.  Stir occasionally.  Stir in half and half; heat through.  Serve with garnishes.  Serves 4, but doubles easily.

Notes

When I added the flour to the onions, I had to stir basically constantly. Adding the flour seemed to make it stick to the bottom and start to brown, so before the suggested five minutes were up, I poured in the chicken broth so it wouldn't burn to the bottom of the pan. Instead of topping with crumbled bacon, I put it into the soup. We topped with grated cheese and green onion.

Powdered Sugar Icing

Every time I need to make icing, I have to look up a recipe. Even though this is super simple, I can never remember the amounts! So here it is.

Ingredients

2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Directions

Blend all ingredients together using a mixer.

Notes

I generally use this for cookies, pumpkin spice or sugar cookies. I'm sure it could be used for other things though. This is thinner than what a frosting would be.

It's very sweet!

Lentil Soup

I didn't think I liked lentil soup, but I love this recipe!  It's healthy too!

Williams-Sonoma Lentil Soup (recipe from Liz Galvin)

2 tablespoons olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced (I use more. 2-3 carrots)
1 clove garlic, minced
1 bay leaf
2 teaspoons curry powder
1 cup canned diced plum (Roma) tomatoes with juice (I get petite diced tomatoes)
1 1/2 cups dried brown or pink lentils, picked over, rinsed, and drained
6 cups chicken, beef, or vegetable stock (I've only ever used chicken)
1 lemon, sliced (I omit this- it gave the soup a funny aftertaste when I tried using the lemon)
1 cup coarsely chopped fresh spinach (I usually omit this too!)
salt and pepper to taste

In a large saucepan over medium heat, warm the oil.  Add the onion, celery, carrot, garlic, and bay leaf.  Saute until the vegetables are softened, about 5 minutes.  Stir in the curry powder and cook until fragrant, about 1 minute.

Add the tomatoes and their juice, lentils, stock, and lemon slices (or not).  Bring to a simmer over medium-high heat.  Reduce the heat to medium-low, cover partially, and cook, stirring occasionally, until the lentils are tender, about 30 minutes.  Discard the lemon slices and bay leaf.

Just before serving, stir in the spinach, reduce the heat to low, and simmer until the spinach is wilted but still bright green.  Season to taste with salt and pepper.


Notes:  I didn't know what it meant to "pick over" lentils.  All it means it pick through the lentils and take out any bad looking ones, or any stones/rocks.  They can get mixed in with the lentils if they're about the same size.  I actually found one once.  Crazytown, USA!