Potato Soup with Bacon

Potato Soup with Bacon

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes


5-6 small russet potatoes, peeled and cut into pieces
1/2 yellow onion, chopped
2 cloves garlic, chopped
5 slices bacon
1/4 cup dry white wine
1 (14 oz) can chicken stock
1/4 – 1/2 cup heavy cream
Salt and pepper
1 tsp red pepper flakes
Sharp cheddar for topping, shredded


1. Place chopped potatoes in a large pot. Cover with water, salt and boil until potatoes break apart easily when stuck with a fork. Drain and set aside.

2. In the same pan, cook bacon until crisp. Place cooked bacon on a paper towel to drain.

3. Drain bacon fat, leaving about 3 tbs of fat in the pot. Cook onions and garlic in pot until translucent. Add wine, making sure to stir to get the bits off the bottom of the pot. Cook until most of the liquid evaporates.

4. Remove pot from heat. Add potatoes and mash. Add stock and cream and stir. If it’s not soupy enough, add more cream or water. Season with pepper and red pepper flakes (if desired). Return to heat until heated through. Chop/crumble bacon. Serve soup in bowls with cheese and bacon on top.

Recipe is an original.

I ended up with a very large bag of potatoes in my kitchen and my first thought was to make soup! Potato soup was always one of my favorite things my mom would make growing up and I wanted to try to make my own. This was an experiment that turned out well. I just added stuff as I went along and it worked! The soup was nice and rich and still tasted like potatoes. This would also be good with sour cream, scallions and all kinds of things as a topping. My mom also told me her technique for making this, which I will try next time. She boils the onions with the potatoes and makes sure the potatoes are barely covered with water. Then she uses the water instead of stock and doesn’t have to drain the potatoes. She said to keep checking on the water level to make sure the potatoes don’t burn. I will definitely try this the next time I make soup, which may be soon since I have so many potatoes! I am very proud of this recipe and I definitely recommend giving it a try!



Kale Greens with Bacon

Kale Greens with Bacon

Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes


1 package bacon, chopped
I bundle kale (I don’t actually know how much I used…), ribbed
Olive oil
Red pepper flakes
1/4 cup apple cider vinegar


1. Cook bacon in olive oil until brown. Add kale and season with salt and red pepper and stir. Add vinegar and toss. Place lid on top and let steam for a few minutes.

Recipe is an original.

I had kale. I had bacon. It was a good combination. Basically anything is better with bacon! This was my first attempt at greens and it turned out well. The vinegar gave a nice touch and I added a lot of red pepper to make it spicy. Yay for eating healthy-ish!


Spaghetti with Corn, Popped Tomatoes, Bacon and Arugula

Spaghetti with Corn, Popped Tomatoes, Bacon and Arugula

Serves 4 to 6
Prep Time: 5 minutes
Cook Time: 20 mnutes


1 box long pasta (I used thick spaghetti)
1/4 lb bacon, cut into 1/4 in strips
Olive oil
3 garlic cloves, smashed
Pinch of crushed red pepper
1/2 cup cherry tomatoes
3 ears of corn (or 1/2 bag frozen)
1 1/2 cups baby arugula
1 cup chicken stock
1/2 cup parmesan


1. Boil water for pasta. Salt generously. Heat olive oil in a pan and add bacon, garlic and red pepper when oil is hot.

2. After garlic browns (2-3 minutes) remove from pot and disgard. Add tomatoes and toss to coat. Add salt and chicken stock and place on medium heat. Cook tomatoes until they pop (8-10 minutes). Add corn.

3. Add pasta to boiling water and cook as directed, subtracting one minute from cooking time. Drain pasta. Add to veggies and toss.

4. Remove pan from heat and add arugula and drizzle with olive oil. Top with parmesan. Serve hot!

Recipe adapted from Anne Burell’s Cook Like a Rock Star.

This was a great recipe that was very easy and tasty. I had always been under the impression that pasta had to have some kind of sauce on it and I love that the sauce on this recipe is bacon fat, olive oil and cooking juices. It was very clean and fresh with a nice bite. Plus it looked pretty. I will definitely keep this on hand for when I need a tasty, easy meal. Also, sorry about the long absence. It was Spring Break last week and I did nothing but sleep and watch Food Network. Woohoo!


Sous Chef

Good evening everyone. I would like to introduce you to my Sous Chef, Rory.

Rory the Sous Chef

Her talents include sitting on stuff and stealing food. Her favorite food is bacon.

Avocado and Sun Dried Tomato Chicken Salad

Avocado and Sun Dried Tomato Chicken Salad Sandwich with Avocado and Bacon

Serves 6

Prep Time: 45 minutes

Cook Time: 10 minutes


2 1/2 lbs boneless, skinless chicken breast

1 cup mayonaise

1/2 cup apple cider vinegar

3 tbs Penzy’s Tsardust Memories spice blend

1 tbs pepper

1/2 tbs salt

1 tbs lemon juice (about 1/2 lemon)

2 avocados (see How To Treat Your Avocados With Respect)

8-10 sun dried tomatoes, sliced

8 slices bacon, cooked

6 buns (Hawaiian Rolls shown)

Salt and Pepper

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Bacon Wrapped Dates with Herb Goat Cheese

Bacon Wrapped Date with Herb Goat Cheese

Serves 10

Prep Time: 15 minutes

Cook Time: 5-10 minutes


12 dates (recommend Medjool)

4-5 tbs goat cheese

1 tbs fresh basil, chopped (about three leaves)

1/2 tbs dried oregano (or fresh if you have it)

6 slices bacon


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