LOADED BAKED POTATO SOUP

Serves 6

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

NAVY BEAN SOUP

This is a light navy bean soup - more broth than usual.

3 cups dry navy beans, sorted and rinsed
1 can (16 ounces) tomatoes, undrained, chopped
1 large onion, chopped
1 meaty ham hock or 1 cup diced cooked ham
2 cups chicken stock
Salt and pepper to taste

Place beans in a large bowl with enough cold water to cover and let stand overnight.  Drain and place in a large soup pot or Dutch oven, then add 3-1/2 cups water, the canned tomatoes, onion, ham, stock, salt and pepper.  Bring to a boil, then reduce heat and let simmer, covered, for 90 minutes, adding more water if necessary.  Take the ham hock out and transfer to a plate.

When the ham hock has cooled a bit, remove the meat from it and put the meat back into the pot.  Bring the soup back up to a hot temperature and serve.

I like to add a squirt of Liquid Hickory Smoke and a couple dashes of Frank's Red Hot Sauce to it.

If using diced ham, the soup doesn't need to simmer for 90 minutes as the ham is already cooked.

If you want the stock thicker, puree some of the beans in a blender or with a food processor and mix the puree into the stock.

OLIVE CHEESE BREAD

This is a recipe my daughter gave to me - we ate half the loaf at supper!

1 loaf French bread, sliced in half lengthwise
6 ounces pimiento-stuffed green olives
6 ounces black olives
2 stalks green onions
4 ounces butter, room temperature
1/2 cup mayonnaise
3/4 pound Monterey Jack cheese, grated

Roughly chop the olives and slice the green onions into small pieces. 

Combine butter, mayonnaise, cheese, olives and green onions in a small bowl.  Mix until thoroughly combined.  Spread mixture onto the bread. Bake at 325 degrees for 25 minutes, until the cheese is melted and browning.

This mixture can also be used as a dip if desired.

CRAB LINGUINE WITH LEMON CREAM SAUCE

This serves four easily as a main course.

1/2 cup unsalted butter
4 cups heavy cream
juice and zest of two lemons
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound linguine
1 pound Dungeness crab meat (you can use whatever crab meat you like)

Cook linguine in heavily salted, boiling water.

While the pasta is cooking, melt butter in a large skillet over medium low heat. Stir in the heavy cream and heat until it bubbles a little and starts to thicken. Sprinkle in the lemon zest and juice along with the salt and pepper and stir to mix. You don't want the cream to boil or burn, so watch well, stir frequently and reduce heat if necessary.

Drain pasta and add to the pot with the lemon cream. Stir to coat. Add crab meat and mix just to heat the crab. Taste for seasoning and adjust salt and pepper as you like. Serve immediately. Swoon. Use your bread to sop up the remaining sauce. Or just spoon it up like cream soup. It is that good.

Because You've Asked

It has been suggested that I post some of the recipes for the cooking I do whenever I have some free time. This blog will be the place that I do this. When I cook or bake and am happy with the results, I'll post the recipes here. Enjoy!