Hello from Washington!: Food

Perfect Potato Soup

Prep Time: 10 Minutes
Cook Time: 20 Minutes

6 slices thin bacon, cut into 1-inch pieces

1 whole medium onion, diced

3 wholes carrots , scrubbed clean and diced

3 stalks celery, diced

6 wholes small russet potatoes , peeled and diced

8 cups low sodium chicken or vegetable broth

3 tablespoons all-purpose flour

1 cup milk

1/2 cup heavy cream

1/2 teaspoon salt, more to taste

black pepper to taste

1/2 teaspoon cajun spice mix

1 teaspoon minced fresh parsley

1 cup grated cheese of your choice

Yield: 12

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes. Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

It turned out freaking good! Delicious!

Bread from Target is amazing as well!!!!!
Source: thepioneerwoman.com

Reces Peanut Butter Cups!

Prep Time: 20

Total Time: 20

1 cup creamy peanut butter, divided

41/2 teaspoons 4-1/2 butter, softened

1/2 cup confectioners' sugar

1/2 teaspoon salt

2 cups (12 ounces) semisweet chocolate chips

4 milk chocolate candy bars (1.55 ounces each), coarsely chopped

colored sprinkles, optional

Yield: Yield: 36 Servings

Directions In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside. In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth. Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.