best potato soup

I'm so excited to share another delicious recipe with you! Last week, I was on the hunt for a good potato soup. It's such a comforting meal on cold winter nights, don't you think? I stumbled upon the following recipe via Pinterest and I am thrilled to say it was delicious! I read several reviews and adapted the ingredients to my tastes and it turned out wonderfully. The best part is that this soup is relatively quick to make and doesn't require a blender [though you could use one if you want.]

Loaded Baked Potato Soup [adapted from Savour the Senses Blog]

Ingredients

3 lbs. small Yukon gold potatoes [I used 9 potatoes]

4 cups low-fat or skim milk

2/3 cup all-purpose flour

2 cups low sodium fat free chicken broth

1 cup shredded cheddar cheese, divided

1 tsp. salt

1 tsp. black pepper

1 cup light sour cream

1/2 cup chopped green onions

1/4 cup bacon bits

2 tbsp. butter or margerine [optional]

Directions

1. Boil the potatoes in a large pot of water until soft [about 25 minutes].

2. Set aside 1/2 pound of the cooked potatoes. I set aside 2 because I wanted a lot of potato chunks in my soup.

3. Mash the remaining potatoes and set aside.

4. Heat milk in a large sauce pan or pot over medium heat, adding the flour a little at a time and stirring frequently.

5. Continue to cook the milk over medium heat until thick and bubbly [about 8-10 minutes], stirring frequently. Milk should look foamy but not actually start boiling.

6. Add the mashed potatoes, 3/4 cup cheese, chicken broth, bacon bits, salt, and pepper and stir until the cheese is completely melted. 

7. Remove the soup from heat and stir in the sour cream, butter, and most of the green onions. Add additional salt and pepper to desired taste.

8. Return the soup to medium heat and continue to cook until heated through, stirring occasionally [about 10 minutes]. Do not let the soup boil.

9. Cut the reserved potatoes into small cubes and divide the soup into serving bowls. 

10. Top each bowl with potatoes, the rest of the cheese, green onions, and more bacon bits.

xo.

chili when it gets chilly

There's nothin' like a warm bowl of soup to sooth the soul during the cold winter months. As soon as the mercury drops, I am excited to start cooking some delicious chili.

I've tried a few different chili recipes, from scratch to store-bought mixes. My favorite stand-by thus far is the McCormick Slow Cookers chili seasoning. It's no-fuss and delicious. The recipe is actually provided on the back of the spice packet but I have made adjustments to add flavor and reduce calories. 

Ingredients [Recipe adapted from McCormick Slow Cookers Chili recipe]

1 packet of McCormick Slow Cookers chili seasoning

1 package of lean ground turkey

2 14.5-oz. cans of diced tomatoes, southwestern style [the recipe calls for regular diced tomatoes, but I like the spice of the peppers in addition to the other seasonings!]*

2 15-oz. cans of red kidney beans, drained*

1 15.5-oz. can tomato sauce*

*Ounces for canned ingredients might vary slightly depending on what brand you get.

Directions

1. Brown the ground turkey in a pan. I usually use the whole package, but if you don't want your chili to be super meaty, you can just use half a package.

2. Pour all of the canned ingredients in your slow cooker.

3. Add the seasoning packet and ground turkey, and stir until well combined.

4. Turn the slow cooker setting on high for 3-4 hours, or low for 6-8 hours. I usually do three because I start cooking when I get home and can't wait the full 4 or I will be ravenous!

5. When time is up, serve chili in a mug [my favorite] or a bowl with some tortilla chips, shredded cheese, sour cream--whatever you want!

And there you have it! An easy peasy dinner recipe that makes great leftovers for the next few days. I easily get about 4-5 servings out of this recipe.

xo.