Category Archives: potato

Potato Bacon Soup

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Ask and ye shall receive.  This lovely soup was a gift to my dear husband, who requested it a few weeks ago.  It was so good I got a mid-dinner kiss.  You should make this for your sweetheart and reap the rewards!

 Potato Bacon Soup
6 slices center cut bacon, chopped into small pieces
1 tsp olive oil
2 small onions, diced
2 pounds potatoes, diced
4 cups vegetable broth (I used two bouillon cubes dissolved in 4 cups of hot water because that’s what I had)
2 cups 1% milk
salt and pepper to taste

In a large stock pot, fry up the bacon over medium heat until crisp, about 5-8 minutes.  Drain off fat and remove bacon bits to a plate covered in two paper towels to drain. Wipe out the pan with paper towels, but do not wash.

Add the olive oil and heat pan over medium low.  Add the onions and stir.  Sprinkle in about 1/4 tsp of sea salt to get the onions to sweat out their lovely juices.  Saute onions until they begin to soften, but do not let them brown.

Into the hot pan with the onions, add about a cup of the vegetable broth.  Scrape up all the fond and deglaze the pan.  Let the broth cook out for about 2 minutes, stirring continuously.  Add the rest of the broth and the potatoes.  Bring to a bubble over medium high heat and the reduce back to medium.  Cook covered until the potatoes are soft, around 20 minutes. 

Measure out your milk and, if it’s cold,  add a few scoops of the hot broth to it to bring it to temperature. Add it to the soup and stir to combine.

Add two thirds of the bacon bits to the soup.

Using an immersion blender, regular blender, or food processor, blend the soup to a smooth consistency.  This is key.  Because the soup has neither cream nor butter, this step really creates a velvety mouthfeel without added butterfat. 

Makes 6 servings.  Top with reserved bacon bits and some cheese, if desired. 

Weight Watchers Points Plus– 5 per 1.5 cup serving







My best burger and fries

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Burgers and fries…I’m not sure that there is much else to say besides that you should make this immediately. 
DO IT NOW!

My Best Burger
1 pound ground beef
1/2 small onion
2 tbsp Worcestershire sauce (2 good shakes)
1 tsp salt
1 tsp ground pepper (a few good grinds)

In a large bowl, add the ground beef.  Grate the onion over the ground beef using a microplane or the small-holed side of a box grater.  Add the Worcestershire sauce, salt, and pepper.  Using your hands, gently mix until well-combined. 

Form into 4 patties and chill in the fridge until you’re ready to grill.  I’m not going to tell you how to grill them because if you don’t already know how to do that, I’m not sure anyone can help you.

Serves 4 (or 2).

Truffle Oil and Parmesan French Fries
3 medium russet potatoes, washed (and peeled, if you’re into that kind of thing)
3 tbsp olive oil
2 tsp salt
1 tsp ground pepper (a few good grinds)
1 oz. Parmesan cheese
3 tsp truffle oil

Preheat oven to 450.  Slice the potatoes into 2 inch by 1/2 sticks.  Place on a baking sheet.  Drizzle with olive oil, salt, pepper and mix well with your hands until all potatoes are evenly coated. 

Bake for 30 minutes, turning fries once halfway through.

After the fries are done grate the Parmesan over the top and drizzle on the truffle oil before removing fries from the baking sheet.  Toss to coat. 

Serves 2 very hungry, happy people.

I served this gorgeous dinner alongside Dark and Stormy cocktails.  Recipe here.  So completely refreshing. 

Farmhouse Baked Eggs with Cheddar and Potatoes

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Last year I worked my way through the Food Network food fact/recipe of the day calendar. It came with some super tasty recipes! One in particular caught Nick’s eye and he whipped this up for a special Sunday breakfast a few months ago.

I’m dreaming of the day my gorgeous new kitchen is finished so I can get back to treats like this! My handsome contractor is still hard at work, but until then, you can make this for yourself!
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Farmhouse Baked Eggs with Cheddar and Potatoes


Potato and Mushroom Gratin

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Nigella is a domestic goddess.

And you should make this now.

Crispy. Rich. Oozing with self-made gravy. I added some Parmesan cheese on top in the last twenty minutes of baking and drizzled a bit of truffle oil over the finished product.

Divine. Utterly divine.



You can find the recipe here- at the website of one of my favorite food podcasts- The Splendid Table with Lynn Rosetto Kasper. She’s also a domestic goddess.

Served this Saturday night, alongside a sampling of Babycakes cupcakes. There aren’t any pictures of those- the massacre came too quickly. Mexican hot chocolate, pumpkin spice, Boston creme pie, chocolate caramel, red velvet, and carrot cake.

Did I mention we were only 3 for dinner?

Ah, gluttony.