Loaded Baked Potato
Baking potatoes (which can be micro waved, boiled or baked…choose your poison!)
Dollop of Sour cream
Bacon bits, optional (I use the packaged Real Bacon bits)
This recipe was suggested by one of my first workers, Laura Milligan. I think of her every time I label my containers for the refrigerator! She taught me so much. If you like a loaded baked potato, then this soup will be a favorite. Just think of everything you’d want on your potato and that’s what goes into this dish.
Prepare the potatoes however you want. (Sometimes I use more than one kind.) Boil some cut up potatoes in salted water and bake a few in the microwave or oven. Don’t drain the boiled potatoes. While still hot, add the butter and cream cheese and stir to melt/dissolve. Then add milk, cheddar cheese, sour cream, chives and bacon bits. Add more milk, or water, if needed. Serve with shredded cheddar cheese on top.
Sun-dried Tomato and Lapsang Soup
Lapsang souchong tea
feta cheese for garnish
The smoky flavor of the lapsang tea makes this vegetarian soup almost “meaty” tasting. Loose leaf tea is ideal but tea bags can be used. The amount of the ingredients is determined by the number of servings desired (of course!). Use a cup of water per tea bag or teaspoon of loose leaf. Bring filtered, cold water to a full boil and pour over tea.. Allow to steep at least four minutes. Remove tea bag or leaves and pour over sun-dried tomatoes. Allow to soak while sautéing onions in olive oil and garlic. When onions are clear, combine them with the tomatoes and tea and put in a blender to puree. Add some cream cheese and enough broth to make mixture soupy. (If making a large batch, blend small portions at a time then put together in soup pan to warm). Serve heated with crumbled feta cheese on top for garnish.