Baked Potato Soup

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Mmm, the perfect soup for a cold wintery day! Or, well, any day
really. This was so tasty. I usually shy away from potato soups
because they come out a bit bland, but this one had great flavor and
wasn’t too much work – not much chopping and a quick cooking time. If
you are feeding more than two people, I would highly recommend
doubling the recipe. And maybe make more bacon. Because why wouldn’t
you want more bacon?

This is one of the few samples of my new way of finding recipes to
make. I seach for titles from http://www.allrecipes.com and then sort the
results by rating. If a recipe has a ton of good reviews (often with
helpful comments on what to do to make it even better), then I figure
it’s a good recipe to try. This soup had over 1,300 positive reviews
– so I went with the masses and was pleased to agree with them all.
You can check out the original post here:

Ingredients

* 3 bacon strips, diced
* 1 small onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon pepper
* 3 cups chicken broth
* 2 large baked potatoes, peeled and cubed
* 1 cup half-and-half cream (i often use whole milk instead)
* 1/2 teaspoon hot pepper sauce
* Shredded Cheddar cheese
* Minced fresh parsley

Directions

1. In a large saucepan, cook bacon until crisp. Drain, reserving 1
tablespoon drippings. Set bacon aside. Saute onion and garlic in the
drippings until tender. Stir in flour, salt, basil and pepper; mix
well. Gradually add broth. Bring to boil; boil and stir for 2 minutes.
Add the potatoes, cream and hot pepper sauce; heat through but do not
boil. Garnish with bacon, cheese and parsley.

Updated: Pork Stir Fry with Oven Brown Rice

*Update 5/17/13 – I reworked this recipe a bit!  And I like it even better now.  Note:  I added pak choy  to the broccoli, which gave it an extra veggie Asian flavor.  Also, I eliminated the black bean paste because it has a lot of ingredients that we are trying to get out of our diets.  We didn’t miss it at all.  Instead of traditional soy sauce, I used an organic non GMO version.  I also sauteed the pork in a combo of coconut oil and sesame oil.  Yum!

One of my favorite coupon deals was nabbing a year of Sunset Magazine for $5.  I’ve had a blast seaching through the pages, finding yummy and healthy meals to experiment with … this pork stir fry was a great find!  I like finding ways of snazzing up a simple pork tenderloin.  Plus, it is EASY!  I promise, no more than 30 minutes from start to finish.

Pork Stir Fry
Sunset Magazine, Jan. 2011

Heat 2 tbsp oil in pan.  Saute cubed pork (one tenderloin) with minced garlic and ginger (i did about 2 tbsp ginger and 3 cloves garlic).

Add broccoli florets (one head), chopped purple cabbage (1/2 head), soy sauce (about 1/4 cup) and black bean paste (about 2 tbsp).  Serve over rice.

As you can tell, this recipe lacks exact measurements, which drove me crazy because I’m a by-the-book cook.  I just added in the soy sauce and black bean paste until the flavor matched what I was hoping.

I highly recommend serving it with THIS easy brown rice recipe:


Oven Baked Brown Rice:

2 1/3 cup water
2 tsp butter (or oil)
1 1/2 cups brown rice
1/2 tsp salt

Preheat oven to 375 degrees.
Place rice in a baking dish, or a corningware.
Boil the water and butter (or oil).
As soon as the water boils, add salt.
Immediately pour boiling water mixture over rice in dish.
If corningware, top with glass top and put in oven.  If baking dish, top with two layers of foil, put in oven.
Bake for 1 hour.
Remove, fluffy with a fork, cover with a clean dish towel for 5 minutes.  Remove towel, fluff again with fork.  Serve.