One Pot Loaded Baked Potato Soup Recipe

One Pot Loaded Baked Potato Soup Recipe

Prep time 20 mins
Cook time 20 mins
Total time 40 mins
Author: Ashlee Marie
Recipe type: Soup
Cuisine: American

Ingredients

• 8 slices of thick cut bacon
• 1 small onion
• 2 cloves garlic
• 5-6 large potatoes - peeled and diced
• 2 C Chicken Broth
• 3/4 C butter
• 3/4 C flour
• 1 C heavy cream
• 5 C milk
• 1-2 tsp salt
• 1/2 tsp pepper
• 2 C shredded cheddar cheese
• 1 bunch green onions
• 1/2 C sour cream

Instructions

1. in a large pot cook the bacon - when it's done pull it out, and cut into strips
2. Add the butter to the pan with the bacon grease and melt it
3. add the onion, garlic and potatoes and cook slightly
4. add the flour, salt and pepper and stir - cooking the flour slightly
5. add the chicken broth, milk and cream and bring to a boil
6. turn the heat down and simmer until the potatoes are cooked through
7. add the cheese and stir
8. add the sour cream, the bacon and the green onions and stir
9. serve with more cheese, bacon and green onions

source:http://ashleemarie.com

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 (1 cup servings)

ingredients

• 1 tablespoon oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 4 cups chicken broth or chicken stock
• 2 cups cooked chicken, cut into small pieces
• 1 cup orzo (gluten free for gluten free)
• salt and pepper to taste
• 1 lemon (zest and juice)
• 1 tablespoon tarragon, chopped (optional)
• 1 handful parsley, chopped

directions

1. Heat the oil in a large stock pot over medium-high heat, add the onions, carrot and celery and cook until tender, about 8-10 minutes.
2. Add the garlic and thyme and cook until fragrant, about a minute.
3. Add the chicken broth or stock, chicken and orzo, bring to a boil, reduce the heat and simmer until the orzo is just tender, about 5 minutes.
4. Season with salt and pepper to taste and mix in the, lemon juice, zest, tarragon and parsley.

Note: I like to use the chicken from the chicken that I used to make the chicken broth but you could use rotisserie chicken or leftover chicken from another dish. If you use fresh chicken, cook it in the pot in some oil before step one.
Option: Mix in 1/4 cup finely grated parmigiano regginao (parmesan) in the last step.
Slow Cooker: Optionally implement step 1, place everything except the orzo, lemon, tarragon and parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the orzo, cooking on high until tender, about 10 minutes, and mixing in the lemon, tarragon and parsley. Another option is to use whole chicken breasts or thighs, placing them in the slow cooker with everything and pulling them out, shredding and returning to the soup when it is done cooking.

source:http://www.closetcooking.com