Baked Potato Soup

Baked Potato Soup serves 8

Soup 1/2 cup butter 1 large onion or 2 small onions  1/3 cup flour 6 med potatoes, peeled and cubed in 1 inch pieces 6 cups chicken broth 1 cup milk Toppings 1/2 lb bacon, 1/2 inch pieces 8 oz  sharp cheddar cheese, shredded 3 green onions, thinly sliced Brown bacon in a large saucepan.  Drain fat leave 1 TBL of drippings in pan.  Place browned bacon bits on paper towel. Melt butter in saucepan with drippings.  Saute onion for about 3 minutes or until tender and transparent.   Add flour, mix well.    Add broth, mix well.  Add potatoes.  Bring to boil, reduce heat and let simmer for 25 minutes.  Add milk and simmer 5 more minutes.  Put all the toppings in bowls.  Serve soup and customize with your choice of the toppings.

 

Sausage Stuffing

 Sausage Stuffing serves 10 

1 lb Jimmy Dean sage sausage

12 oz cubed bread (I use Pepperidge farms cubed herb seasoned stuffing)

5 TBL butter

1 cup onion, finely chopped

1 cup celery, finely chopped

2 cups chicken broth

Brown sausage in a frying pan. Put browned sausage in a bowl, set aside.  Melt butter, add celery and onion, cook 3 minutes or until tender. Put broth and veggies in a large saucepan and heat to boil.  Remove from heat.

Add stuffing and sausage; mix lightly.  Cover and let stand 5 minutes.  Fluff with fork. Enjoy like that or stuff your turkey with it. For a cruncher stuffing put in a cassrole dish and bake 20 minutes at 325.