By NANCY ZAMBELL
For The Vista
A chill is in the air, so here is a great soup recipe that I am sure you will hit the spot.
The loaded potato soup at Cheddar’s … enjoy!
Loaded Potato Soup (servings: 10 bowls)
1 pkg (12 oz) bacon
1 1⁄2 c chopped onion
6 c chicken broth (2-32oz cartons)
2 lb baking potatoes (6 med.)
2/3 c butter
3⁄4 c all-purpose flour
4 c milk
1 tsp salt
1 tsp freshly ground pepper
1 c diced cooked ham
1-8 oz. carton sour cream
2 1⁄2 c shredded sharp cheddar cheese (10 oz)
3⁄4 c sliced green onions
In a 12” skillet, cook bacon over medium heat 6-7 mins or until crisp; drain, reserving 2 T of drippings in skillet. Crumble and set aside. Cook onion in bacon drippings over medium-high heat until tender.
In 6-qt Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 mins or until potatoes are very tender.
In same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook & stir 1 min. Gradually stir in 2 c of the milk. Pour milk mixture into potato mixture. Add remaining 2 c milk, salt & pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened & bubbly.
Stir in ham, half of bacon, sour cream, 2 c of the cheese & 1⁄2 c of the green onions. Cook until thoroughly heated & cheese is melted. Evenly top individual servings with remaining bacon, 1⁄2 c cheese & 1⁄4 c green onions.
Cream of Mushroom Soup (servings: 3 bowls)
8 ounces fresh Portobello mushrooms 2T onions, chopped
2 garlic cloves, minced 2T butter
3 tablespoons flour (separated) 2 c chicken broth
1 c half and half (light cream or evaporated milk) 1⁄4 tsp salt
1⁄4 tsp pepper 1⁄4 tsp nutmeg
Cut the mushrooms into slices.
Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
Blend in 2T flour and stir.
Add in the chicken broth and heat until slightly thickened while stirring frequently.
Stir cream with additional 1T flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
3 1⁄2-4 lbs. chuck roast flour for coating roast & gravy
2 tsp salt 1⁄4 tsp black pepper
5 potatoes, peeled & quartered 5 carrots, peeled, sliced into 1” pieces
2 small onions, sliced 1 stalk celery, cut into 1” pieces
1 can (2 oz.) mushrooms, drained 1 c water
1 pkg brown gravy mix 1 pkg French onion soup
Trim fat from roast; cut in half; flour and brown in hot oil. Place all vegetables except mushrooms in crock pot and top with roast. Spread mushrooms over top of roast. Add water, gravy mix, & French onion soup. Cover & cook on low 10-12 hours.
To thicken gravy, suction out drippings, add corn starch or flour, and heat until thickened.