January 3, 2011
Slightly decadent, creamy, and you can feel virtuous because you're eating a veggie. It's twoo, it's twoo!
2 Tbs butter
1/2 small yellow onion, finely chopped
2 small to medium russet potatoes, cubed
3 cups water
1 pint heavy cream
6 oz cream cheese
2 to 3 oz shredded swiss or gruyere cheese
8 oz chopped frozen spinach
In a dutch oven, saute onion in butter until slightly softened. Add in cubed potatoes and cover with water, boil until soft when pierced with fork. Smash with potato masher, leaving as chunky as you like. Pour in cream, add cheeses and simmer, stirring occasionally, until cheese is melted. Add spinach and season lightly with salt and pepper. Simmer until hot.
Makes approximtely 6 servings. Leftovers refrigerate and reheat well. Very satisfying on a cold winter night.
Monday, January 3, 2011
November 13, 2010
Souper easy, always delicious soup, great for a cool autumn day!
2 quarts chicken stock
2 boneless chicken breasts (fresh or frozen)
2 large sliced carrots
2 celery stalks, chopped
½ can Rotel
½ bag of frozen white corn kernels
Salt and pepper to taste
Throw all ingredients into a crockpot early in the day. If using frozen chicken, set up to cook before 9:30 or 10:00 AM on high, if fresh chicken is used, cook on low, anytime before noon will do. Just before serving, lift out chicken breasts and shred with two forks, then add back into soup. Add any additional veggies you like, green beans work well.
Serve with corn muffins.