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Loaded Baked Potato Soup

There has been a whirlwind of activity at the Keenan household. This month, Rachel and I put our house on the market. We’ve talked about doing this for years, but now with our boys getting older we decided it was time.

So we’ve been busy wrapping up our many DIY projects on this old house and preparing it for market. Lots of work has gone into it over the years. It will be bittersweet saying goodbye, but we look forward to a new place better suited for our family.

For this month’s Secret Recipe Club assignment we cooked up Loaded Baked Potato Soup from the blog Ya Salam Cooking. We did the cooking out of my parent’s kitchen as our home was being viewed by others. Ya Salam Cooking is an awesome blog is hosted by Noor who is originally from Tennessee, but is now living in Saudi Arabia. Noor posts fantastic sounding Saudi dishes, but also comforting American dishes that remind her of home.

It’s been a long and cold winter here in NJ, and even though it’s spring we still have very chilly days. As a result we wanted something warm and comforting. I was very tempted by this Southern Fried Cabbage recipe Noor posted, but ultimately decided on the potato soup because I’m a sucker for potatoes (my last name is Keenan after all).

The soup was good and hit the spot. Even my typically-non-soup-loving  not-so-little brother tried some and ended up sitting down with a nice big bowl. :)

Thanks for the yummy recipe Noor! We’ll be back to try that cabbage dish as well as some of your other recipes for sure!

Until next time friends, wish us luck with our house hunting. Next time you hear from us, we very well might be in a different home. Yikes!

 

 

 

Loaded Baked Potato Soup

Ingredients

  • 4 large potatoes, diced,
  • water (enough to cover top of potatoes)
  • 1 cup of diced onions
  • 2 cups milk
  • 3 chicken boulion cubes
  • 1 teaspoon cornstarch
  • 1 tablespoons dried parsley
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon hot sauce
  • 1 cup shreeded cheddar cheese (more to garnish)
  • 6 slices of bacon, fried

Instructions

  1. In a 4-quart suacepan on medium-high heat add potatoes, cover with water (About 3 - 4 cups) and allow to fully cook. Add milk, chicken cubes, onion, parsley, garlic, basil, salt, pepper, hot sauce, and 1 piece of chopped bacon. Mix well. Add cornstarch diluted in a bit of cold water and mix to thicken. Reduce heat to low, cover and allow to cook for 10 minutes stiring occasionally. Add cheese, mix until melted.
  2. Dice remaining bacon for soup garnish. Add soup to serviing bowls, garnish with cheese and dried bacon. Enjoy!
http://thekeenancookbook.com/dinner/loaded-baked-potato-soup

Recipe adapted from: Ya Salam Cooking