Monday, September 14, 2009

Creamy Red Potato & Bacon Soup(EASY!) & Basil & Red Pepper Muffins

5 lb. bag of red potatoes
4 green onions sliced, whites and green parts
1 2.8 oz. bag of reduced fat cooked bacon pieces(found by the salad dressing aisle usually) or 1 packaged cooked bacon, diced
2 Tbl. chicken base concentrate
1 tsp. each salt and black pepper**
1/2 tsp. each, ground mustard, white pepper**, thyme, & sage
a pinch of red pepper flakes**
2 bay leaves(to be removed when done cooking)
1 pt. fat free half n half, cream or regular half n half

Wash & Scrub 5lbs. red potatoes and dice into approx. 1" pieces(do not peel) and put in large stock pot.

Add to potatoes, chicken based concentrated stock, such as Better 'N Bouillon or McCormick Chicken Base, bacon, green onions, & spices.

Pour in just enough water to cover the potato mixture, approx. 8 cups.

Bring to boil and then reduce heat, cover, and simmer for approx. 1 hour. Stir every so often(don't you love those clear instructions?). When the potatoes become creamy and tender, mash about half of the mixture with a potato masher. You still want some chunks, but mashing some of it releases some more starches to thicken it up. Turn off heat and add 1 pt. of cream or half 'n half and mix well. Top with additional green onion tops or chives and bacon pieces or ham.

**This has a bit of a kick, so cut back on the pepper if you prefer it a little more mild.

My kids have begged me to make this since school started so they can take it in their lunches. It's a family favorite so I hope you enjoy it as much as we do!

Serve with muffins, biscuits or rolls.

Basil & Red Pepper Muffins

2 cups fat-free milk
2/3 cup canola oil
4 egg whites or 1/2 cup egg product, such as Egg Beaters
4 cups all-purpose flour
2 Tbl. sugar
2 Tbl. baking powder
1 tsp. salt
1/2 tsp. pepper
1 16 oz. jar, roasted red peppers, drained and minced
3 green onions, chopped(green & white parts)
2 Tbl. chopped fresh basil or 2 tsp. dried basil leaves
1/2 cup shredded cheese, such as Swiss cheese

Preheat oven to 350'. Spray pans with non-stick spray. In large bowl, combine dry ingredients and mix. Stir in onions and red peppers and stir. If you mix them in to coat with flour mixture they won't float up to the top in the muffin pans. In a medium bowl, combine eggs, oil, and milk. Make a well in the center of flour mixture and pour in wet ingredients and mix until moist, do not over mix. Divide into either 12 Jumbo Muffin tins, 24 Reg. size muffin tins, or 48 mini-muffins. Bake for approx. 25 minutes, or until toothpick inserted in center most muffin tin comes out clean.

1 comment:

  1. I want to come to your house for dinner Jenne! :)