This Instant Pot Potato Soup is the epitome of ease and comfort! There’s nothing better for lunch or dinner on a chilly day than a hearty bowl of soup.
If you could bottle up comfort food and serve it in a bowl, I’m convinced it would be called Potato Soup. And if you could find a way to make it without it consuming your entire day, then that would be called [Read more…] about Instant Pot Baked Potato Soup
This recipe came about by accident, but it was a happy accident. I intended to make potato soup for dinner, but the bag of potatoes that I thought was mostly full was only about half way full. I knew I needed to add something to the potatoes or we wouldn’t have enough soup.
Adding corn, cheese and bacon seemed like a good solution. We loved the result!
I didn’t take an ingredient photo, but these are all very common ingredients. The homemade soup is quick to make and perfect for a winter (or cool, spring) day.
Cheesy Corn and Potato Chowder with Bacon
- 2 cups diced potatoes
- 32 oz chicken broth
- 3 Tbs. butter
- 3 Tbs. flour
- 2 cups milk warmed
- 1 cup shredded cheddar cheese
- 2 cups frozen corn
- 1 can cream corn
- salt and pepper to taste
- 1 lb. bacon cooked and crumbled
- Cook potatoes in chicken broth in a large pot till potatoes are tender.
- Meanwhile, in a large skillet melt the butter.
- Stir flour into butter and cook for 1 minute.
- Whisk milk into the skillet till smooth.
- Continue heating over medium heat till sauce begins to bubble and thicken.
- Remove sauce from heat and stir in cheese.
- Once potatoes are tender, add frozen and creamed corn to the soup pot.
- Stir in the cheese sauce.
- Season with salt and pepper.
- Heat over medium heat till soup is hot, being careful not to let it boil.
- Serve in bowls, topped with crumbled bacon.
I love pasta for a lot of reasons, but one of them is that pasta makes a quick meal. And it’s extremely versatile. For this dish, I used angel hair. It cooks in just a couple of minutes.
Some friends gave us a bunch of tomatoes from their garden. Now that’s a great gift! But they needed to be used soon. Pairing them with pasta made perfect sense.
I also had a pound of bacon in the fridge, some white wine and fresh basil in the garden. My original thought was to make this pasta dish. It also has bacon, tomatoes and basil, but it requires more Parmesan cheese than I had on hand.
So I decided to do a lighter sauce, with no half & half and no Parmesan. We had just enough cheese to garnish, so it worked out great.
And this is a quick meal. Especially if you already have the bacon cooked. I needed to cook mine, but I still had it made in about 20 minutes.
I usually cook the bacon in the oven. Not only is it easier and less messy, it allows me to do other things while it cooks versus stand at the skillet and get popped with hot grease.
Here’s what you’ll need: [Read more…] about Bacon, Tomato and Basil Pasta – 20 minute meal
Can you believe we’ve made it to Day 75 in our Summer Slow Cooker Recipes series? There have been such a variety of recipes shared. Scroll to the bottom of this post and you’ll find a link to all of them.
The combo of chicken, bacon and ranch is one of my favorites. In my opinion, any dish with the three of them is bound to be good. One morning when I was pressed for time and trying to think of something to throw in the slow cooker for dinner, I realized I had all three on hand – and these sandwiches were born!
These are a great go-to dinner, especially in warm weather. Despite being a hot sandwich, the cool ranch slaw makes these feel light and refreshing. I love to pair these with fries and some veggies with dip.
Here’s what you’ll need:
Slow Cooker Chicken Bacon Ranch Sandwiches with Creamy Ranch Slaw
- 1 ½ - 2 lbs. boneless chicken breast
- 1 ½ cups chicken broth
- 1 pkg. ranch dressing mix
- 3 oz. real bacon bits
- 1 bag coleslaw mix
- Ranch dressing
- Rolls for serving
- Place the chicken in the bottom of the slow cooker. In a small bowl, whisk together the broth and dressing mix. Pour over the chicken. Sprinkle the bacon bits over the top.
- Cook on low for 6-8 hours or on high for 4-5 hours. Shred the chicken once cooked.
- While the chicken is cooking, toss the coleslaw mix with enough ranch dressing to lightly coat. Refrigerate until ready to serve.
- Serve the shredded chicken on rolls, topped with ranch slaw.
Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.