Baked Potato Soup and Pepperoni Bread

I’d like to share with you a couple of my family’s favorite recipes. 

 

Baked Potato Soup

8 slices bacon, fried and crumbled

1 c. yellow onions, diced

2/3 c. flour

6 c. chicken stock, hot

4 c. potatoes, baked, peeled and diced

2 c. heavy cream

1/4 c. parsley, chopped

1 1/2 tsp. garlic powder

1 tsp. dried basil

1 1/2 tsp. red pepper sauce

1 1/2 tsp. coarse black pepper

1 c. cheddar cheese, grated

1/4 c. green onions, diced

Sauté onions in about 1/4 c. butter until transparent.  Add flour, stirring to prevent lumps; cook for 3-5 minutes until mixture just begins to turn golden brown.

Add chicken stock gradually, whisking to prevent lumps until liquid thickens.

Reduce heat to simmer and add potatoes, heavy cream, crumbled bacon, parsley, garlic powder, basil, red pepper sauce and black pepper.  Simmer 10 minutes.  DO NOT allow to boil.

Add grated cheese and green onion; heat until cheese melts smoothly.

Pepperoni Bread

1 loaf frozen bread dough

Pepperoni, sliced

Yellow onions, chopped

Mozzarella cheese, grated

Allow the bread dough to thaw; then spread out onto a greased cookie sheet.  Let rise slightly – about 1 – 11/2 hours.  Layer with pepperoni (as much as you prefer). Then sprinkle chopped onions and grated mozzarella over top of pepperoni.  Starting on one long side, start rolling up jellyroll fashion.  Place seam on bottom, centering on middle of the cookie sheet.  Let rise until double in size.  Bake 25-30 minutes in a 350 degree oven until golden brown.  Let stand for 5-10 minutes; then slice and serve.

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To see who else is sharing some yummy recipes, click here to go to Colleen’s (And Baby Makes Five) blog.

Have a Happy Labor Day Weekend!!

 

Until Next Time . . . .Kris