"They call me tater salad."

I need to stop cooking like this. I'm not going to have any clothes that fit by the time Thanksgiving rolls around (see what I did there?). I can't help it though. Fall makes me want to cook. Christmas may be the time of year for baking, but fall is soup season. Here's another one of my favorites, and guess what, it has pork products and potatoes! Big shocker.

Baked Potato Soup
serves an army

• 1 pound of bacon, snipped into bite-sized pieces with kitchen scissors (Use the good stuff, go ahead, you deserve it.)
• 1 medium onion, chopped (Baseball-sized is good.)
• 2 cups carrots, diced (Look, it's a vegetable!)
• 5 pounds of potatoes, diced (You can feel healthier and leave the skin on, or go completely unhealthy and peel them first.)
• 1 T dried chives (If you have 3 tablespoons of fresh chopped chives, that's fine, too.)
• 2 cups shredded cheddar cheese
• 1 to 2 cups milk
• Sour cream to garnish, if you need a little extra fat

Get out your big pot. We're cooking for an army here, there's at least 10 servings in this recipe. Saute the chopped bacon on medium heat until it starts to render its fat.

Add the onion and carrot, and cook until the onion is translucent and the bacon has given off all it's yummy fat. At this point, you can drain off most of the oil, but what's the fun in that? I'm sure cardiologists everywhere are cringing, but bacon fat makes me happy.

Add your potatoes and dried chives, and stir to coat every last piece with goodness. (If you are using fresh chives add them with the cheese so they don't get too nasty.)

Add enough water to cover everything. You can use chicken stock if you'd like, but definitely use low sodium or no salt added chicken stock. Bacon is plenty salty. Taste the broth to see if you need salt or pepper. I always add tons of pepper- I love a peppery potato soup!

After you've adjusted the seasoning, cover it with a lid, and let it cook on medium until the potatoes are starting to fall apart. It's probably going to take about 20 minutes, depending on how big you've diced your potatoes.

Right before serving, add the cheese and stir until it has melted completely. This is when you add the milk. If your soup is too thick, add more milk; if it's just fine, add less milk. Your soup will thicken as it stands, so err on the side of thin rather than thick.

If you've had a really rough day, serve it with a dollop of sour cream and more bacon on top. In my opinion either naked or dressed, this soup is a winner!


I know the title has little to do with the actual post, but it's one of my favorites clips by Ron White.

Yummy, yummy in my tummy... part 2!

One of my Twitter friends, HKprettyinpink, asked me to share my recipe for Sausage, Potato, and Kale soup. I tweeted the simple version, but then thought more explanation might be good for those of you who had no idea what I was talking about. I have come to realize that's most of the earth's population. Even my own family has given me the "wha?" face from time to time.

Doesn't this look good? This is after it's been refrigerated and reheated, too.

So here it goes:


Sausage, Potato, and Kale soup

Note- I call it that because the sausage is my favorite part, followed by the potato, and well, the kale is there because it has vitamins.

• 1 pound of bulk sausage (If you like it spicy, use spicy Italian; if you would rather have chunks of sausage, use sausage links and chop them up, I use Jimmy Dean Regular because that's what I like.)
• 1/2 large onion, chopped (When I say large, I mean the size of a softball.)
• 1 1/2 pounds of baking potatoes, diced (You can either leave the skin on or peel them, your choice. If you would rather have a firmer potato, use red potatoes; they hold up to cooking better.)
• 1 box of chicken stock (I don't know how much stock comes in the box. If you really want to go all Martha, make your own, just don't brag about it to your friends. They might not like you later.)
• 1 pound of frozen greens (Use kale, mustard, turnip or spinach- your choice again. If you want to use fresh, be prepared to wash, dry and chop at least 3-4 pounds to get the same amount. Just go frozen.)

Get out your big pot. Heat enough olive oil to barely cover the bottom over medium heat, and saute your sausage and onion until the sausage is done. If you want globs of sausage, don't worry too much about breaking it up. I need sausage in every bite, so I go medieval on it with my wooden spoon and break it up good.

While the sausage is cooking, you can prep your taters. Add them to the pot and stir until all that yummy sausage and onion stuff is covering every piece. I'm getting hungry. Add the greens now if they're still frozen. If you actually thought ahead and defrosted them (What's wrong with you, and how can I get that way?), add them after the potatoes have cooked halfway.

Dump in your chicken broth. If you need to add a little more water to cover your potatoes, go ahead. Taste the broth to see if you need salt or pepper. If you've added extra water, you're probably going to need to adjust the seasoning. Cover with a lid, and let it cook!

Depending on how big you've diced your potatoes, it can take anywhere from 15 minutes to 30 minutes. I dice mine small (1/2 inch) because I have no patience. Go small the first time because once you smell this soup, you will want to eat it as soon as you can. If there is any left, I suppose it could be frozen, but I've never had any left to test this theory.

This can also be done in a slow cooker. Saute your sausage and onion first, then add everything to your slow cooker and cook on low for 5-6 hours, or high for 2-3 hours.

Enjoy!

Yummy, yummy in my tummy...

I'm trying to write something witty and coherent, but it's not working. I think all my blood has rushed to my tummy, more later. So... because I found the camera, I thought I'd just post some pictures and maybe explain them a little.

Goliath gets the peanut butter jar after we're done. Most people rinse their recycling out before they put it in the bin, we lick it out. What did we use all that peanut butter for, you ask? Why is there so much fuzz on your carpet, you're probably also wondering? Don't judge me because I have fuzz next to my couch. I know you're staring at it. I know it's driving you crazy. Sheesh, if it bothers you that much, you can come vacuum my house for me. Bring a vacuum, mine is usually clogged with dog hair. Anyway, back to the peanut butter...

Peanut butter-dark chocolate french toast sandwiches of course. Breakfast for dinner is freaking awesome! We did have some pineapple, and I made them with whole wheat bread, so don't get all up in arms because my kids had chocolate for dinner. You're just jealous because you don't have any leftover homemade dark chocolate ganoche laying around.

Oh, and lunch was potato, sausage and kale soup, from scratch. I was Super Chef today, and my tummy is happy.

-Side note, I skipped Flashback Friday because Tia is sick. Send her well wishes and join in on the fun next week!