Potato Soup

With the temperatures plummeting this week, I figured soup was in order! I only have a picture of the finished product, but this recipe is nothing short of amazing. I had it years ago at my friend Jessica's house and immediately asked for the recipe. It is a little bit time consuming, but totally WORTH IT!!! It makes a lot too, so you can eat on it all week and stay warm!

Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup all purpose flour
7 cups milk
4 green onions, sliced
1 (12-oz) package bacon, cooked and crumbled
1 1/4 cups shredded Cheddar cheese
1 (8oz) sour cream
3/4 tsp salt
1/2 tsp pepper

Bake potatoes at 400 for 1 hour or until done; cool. Cut potatoes in half lengthwise; scoop out pulp, mash to desired texture and reserve. Discard shells.

Melt butter in a Dutch oven over low heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly until mixture is thickened and bubbly.

Stir in potato pulp and green onions; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add bacon and remaining ingredients; stir until cheese melts. Serve immedately and ENJOY!

Chicken Swiss Bundles

These "sandwiches" are fantastic! There is a little bit of chopping involved, but they are pretty quick to make and not only taste good fresh out of the oven, but taste good heated up too!

Chicken Swiss Bundles

1 small onion, finely chopped (I only use 1/2 an onion)

1/2 cup sliced fresh mushrooms

1-1/2 tsp. butter

1 garlic clove, minced

1 cup cubed cooked chicken breast (I just baked 2 chicken breasts in the oven earlier in the day)

1/2 cup chopped roasted sweet red peppers

1 Tbsp. honey mustard

1/4 tsp. salt

1/4 tsp. Italian seasoning

2 cups shredded Swiss cheese

12 frozen bread dough dinner rolls, thawed

2 Tbsp. butter, melted

Flatten each roll into a 5 inch circle and place on greased baking sheet. These are what they look like before and after:

In a large skillet, saute onion and mushrooms in butter until tender. Add garlic; cook 1 minute longer.
If you don't have a garlic press, you NEED one! I use mine ALL the time...so much better than the minced garlic in the jar.
Add the chicken, peppers, mustard and seasonings; heat through.

Remove from heat; stir in cheese.

Place mixture in the center of the circles.

Top with remaining circles and press edges with a fork to seal. Brush with butter.

Bake at 350 for 18-22 minutes or until golden brown.

YUMMY!

Enjoy!