Cheesy Potato Soup | How To Be Awesome on $20 a Day

Cheesy Potato Soup

Cheesy Potato Soup | How To Be Awesome on $20 a Day

The first time I made this soup, I was extremely skeptical throughout the entire process. I don’t know quite what it was, but I just didn’t have confidence that it would turn out right. I was apologizing before I served it just in case.

See, people who don’t cook much think that anyone who can cook can automatically make perfect food all the time? Friends assume I would be amazing on Bake Off or Master Chef. They have no idea how hard that type of cooking and baking actually is. They also have no idea how many times my kitchen experiments fail.

This soup, though, is decidedly not a failure. It might even be a kitchen triumph. This Cheesy Potato Soup is stupid awesome. Like swoon-worthy. It’s quite rich, so only give yourself a small bowl. You’ve got to plan ahead for this because once you start eating it, you won’t want to stop. 

Cheesy Potato Soup | How To Be Awesome on $20 a Day

Usually I try to trust my instincts in the kitchen, but they were way off base here. This soup is where it’s at, kids. You absolutely must try it.

Cheesy Potato Soup
Serves 4
Cheesy Potato Soup is rich, cheesy, and impossible to stop eating.
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 8 ounces smoked streaky bacon
  2. 1/2 onion, peeled
  3. 1 stalk of celery
  4. 1 clove of garlic, peeled
  5. 1 tablespoon all-purpose flour
  6. 1 pound russet potatoes, peeled and diced
  7. 1-1/2 teaspoon mustard powder
  8. 1 teaspoon paprika
  9. 1-1/2 cups chicken stock
  10. 1-1/2 teaspoons Worcestershire sauce
  11. 1-1/2 teaspoons hot sauce
  12. 2 cups shredded sharp cheddar
  13. 1/2 cup milk
  14. 1/2 cup cream (or replace milk and cream with one cup half and half if you can get it)
  15. Salt, pepper, and cayenne to taste (I didn't need to add any extra salt, so definitely actually taste it)
  16. 1 green onion, chopped
Instructions
  1. Put a soup pt over medium heat, and scissor your bacon into it. Cook until your bacon pieces are crispy, then remove the bacon to a paper towel-lined plate. If your bacon has given up quite a lot of fat, you may want to spoon some out until you have only a couple of tablespoons left in your pot.
  2. While your bacon is cooking, roughly chop your onion and celery so that they'll fit into your food processor. Toss in the garlic clove and pulse until you have itty bitty bits of vegetables. Once your bacon is out of the pot, add about a cup of your blitzed vegetables into the hot pot. Give them a good stir and cook until they're softened, about five minutes.
  3. Sprinkle the flour over your vegetable mixture, and give it a good stir. Let it cook for a minute or two to get rid of the raw flour flavor.
  4. Next add your potatoes, mustard powder, and paprika. Stir to make sure everything is combined and your potatoes are coated in the spices.
  5. Add the chicken stock, Worcestershire sauce, and hot sauce to the pot. Your potatoes will be just barely covered. Bring this up to a bubble, then lower your heat to low, put the lid on your pot with just a crack to let some of the steam escape, and simmer for about 15 minutes or until the potatoes are fork tender.
  6. Once your potatoes are soft, give them a quick mash. I like this soup with a bit of texture. The more mashing you do, the smoother it will be, obviously.
  7. Stir in the cheese, milk, and cream and let it cook while stirring for a minute or two until the cheese is melted.
  8. Remove the pot from the heat, taste for seasoning, and add some pepper and cayenne, as well as salt if you think you need it.
  9. Add your soup to the bowl, then sprinkle on some of the crispy bacon, and scissor some green onion over the top. Try not to eat the whole pot by yourself.
Adapted from Popular Pinterest Recipes
http://awesomeon20.com/
Loaded Baked Potato Salad | How to be Awesome on $20 a Day

Loaded Baked Potato Salad

Loaded Baked Potato Salad | How to be Awesome on $20 a Day

The long weekend is so close I can almost smell it. It smells like a backyard barbecue.

This long weekend is much needed. Between battling work stress and a bout of obnoxious depression, I’m completely exhausted. My weather app is promising that there will be at least one day of warmth and sunshine. It’s gonna be Scotland hot, and I fully intend to get a mild sunburn. I’m going to eat whatever I want, wear flowery, fluttery clothes, and chill the f out. Don’t you dare try to stop me.

Loaded Baked Potato Salad | How to be Awesome on $20 a Day

I hope you have lots of basking in sunshine and setting fire to things and then cooking many meats and ears of sweet corn. If this is in the cards for you, please, in the name of all that is delicious, do not serve your friends and family store bought potato salad with its sad potato bits, horrible celery, and way too much mayo. Not when totally awesome potato salad can so easily be made in your own kitchen.

This Loaded Baked Potato Salad is loaded up with all the good stuff, like cheese and bacon. You know I don’t play around. You will need to plan ahead a bit because this needs to chill in the fridge for at least four hours, but other than that, it’s super simple. Fry some bacon, boil some potatoes, stir a few things together, and then eat totally awesome potato salad that will keep you well away from the deli counter for the rest of your life.

Loaded Baked Potato Salad | How to be Awesome on $20 a Day

I hope your future includes burger, loaded baked potato salad, Pimm’s, and a really cute hat. You deserve to be awesome. Let’s do it.

Loaded Baked Potato Salad
Serves 6
Loaded Baked Potato Salad with cheddar and bacon will make you forget all about store bought.
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 1 kilo (about 2 pounds) baby potatoes, quartered
  2. 5 ounces bacon
  3. 1 cup sour cream
  4. 1/3 cup mayonnaise
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon black pepper
  7. 1/4 teaspoon garlic powder
  8. 2 green onions, chopped
  9. 2/3 cup shredded cheddar cheese
Instructions
  1. Chop your potatoes into bite size chunks. This may be in half, quarters, or even smaller depending on how baby your baby potatoes actually are. Just make them into a size that would easily fit on the end of your fork then in your mouth. Add them to a big pot, and cover them with cold water. Add a fat pinch of salt, slap a lid on, and cook your potatoes over medium high heat for about 25 minutes or until they can be pierced with a fork. You want them tender but not mushy. Drain the potatoes.
  2. While your potatoes are doing their thing, chop or scissor your bacon into a large skillet and cook up the pieces until their crisp. Drain your bacon on a paper towel lined plate.
  3. As your bacon is working in the pan, you can also get your dressing ready. In a large mixing bowl that you can fit your potatoes in later, whisk together the sour cream, mayo, salt, pepper, garlic powder and chopped green onions. If you wanted to sneak in a dash of cayenne here, I wouldn't complain.
  4. Once your potatoes are drained, add them to the sour cream mixture along with your bacon pieces. Give everything a gentle fold to coat all everything in the dressing. The dressing will get thinned out from the heat from the potatoes, but don't worry, it will all come back together in the fridge. Put some plastic wrap or a lid on your bowl, and stash it in the refrigerator to chill for at least two hours.
  5. Before serving, stir in the shredded cheddar. Serve cold next to your favorite burgers and hot dogs.
Adapted from No Ordinary Moments
http://awesomeon20.com/
Breakfast Nachos | How to be Awesome on $20 a Day

Breakfast Nachos

Breakfast Nachos | How to be Awesome on $20 a Day

Good morning, sunshine! I love you dearly. Let’s eat breakfast.

Breakfast nachos are the perfect platform for some Sunday brunch realness. Mix up a pitcher of outrageously spicy Bloody Marys. Have it all.

Breakfast Nachos | How to be Awesome on $20 a Day

We’re gonna thinly slice some potatoes, season the, and roast them in a hot oven. We’re going to top it with tasty sausage, and some smooth and spicy cheese sauce. From there, you can throw on all your favorite nacho toppings. I like to keep it simple with sour cream and some chopped green onions. But I know and you know that we’re really just here for that runny egg. Make one for each person who’s getting in on this action.

Breakfast Nachos | How to be Awesome on $20 a Day

Breakfast is life. Make it nacho!

Breakfast Nachos
Serves 2
Layers of roasted potatoes, cheese, sausage, and fried egg make for a super awesome breakfast.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 1/2 teaspoon salt
  2. 1/2 teaspoon black pepper
  3. 1/4 teaspoon garlic powder
  4. 1/4 teaspoon cayenne pepper
  5. Approximately 1 pound russet potatoes, thinly sliced (enough to cover a baking sheet)
  6. 1 tablespoon olive oil
  7. 8 ounces of your favorite sausage, casings removed
  8. 1 clove garlic, minced
  9. Pinch of crushed red pepper flakes
  10. 1 tablespoon butter
  11. 1/2 tablespoon flour
  12. 1 cup milk
  13. 1 cup shredded white cheddar
  14. 2 eggs
  15. Toppings such as sour cream, salsa, chopped green onions
Instructions
  1. Preheat your oven to 425 and line a baking sheet foil.
  2. In a small dish, combine salt, pepper, garlic powder, and cayenne pepper. Set aside.
  3. Arrange your potato slices in a single layer on your baking sheet. Drizzle the potatoes with olive oil and sprinkle about half of your seasoning mix evenly over the potatoes. Bake the potatoes for about 30 minutes until soft and slightly crispy around the edges.
  4. In the meantime, heat a skillet over medium heat, and cook the sausage, breaking it up with a wooden spoon as you go. Once your sausage is cooked through. Add the garlic and crushed red pepper flakes. Cook for another two minutes or so, then remove the sausage to a paper towel lined plate.
  5. Put the pan back on the stove and turn the heat down to medium low. Melt the butter, then sprinkle in the flour and whisk to form a paste. If your sausage gave off a lot of fat, you may need to add a bit more flour until all the fat is absorbed. Keep whisking while adding in the milk a little bit at a time to make sure you don't get any lumps. Add the remaining seasoning mix and keep whisking until the sauce starts to bubble and becomes thick. Remove the pan from the heat and whisk in the cheese until smooth.
  6. Once all the elements are ready, grab a clean skillet and fry up your eggs just the way you like them.
  7. Arrange your potatoes on a plate or platter, scatter the sausage, then spoon the cheese sauce over your potatoes. Add whatever toppings you like, plus an egg for each person.
Adapted from Homemade Decadence by Joy Wilson
http://awesomeon20.com/
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