Well hello, hello! I am finally back and feeling like my life has (temporarily) settled down a bit!
First things first - the new job is going stupendously! I was not looking for a new job, and so the offer was quite a surprise! It is so rare and so amazing when God throws a wonderful blessing at you, that you didn't expect or even know you wanted. I am beyond grateful. And the job has led to some more exciting news...
Sometime in March, I am moving out of Uptown and into Addison Circle! I know - I always said that I would NEVER live in Addison. Funny how a year can make priorities change. Anyways, with the new move comes a new roommate! She is horribly lazy, refuses to clean up after herself, and hates baths...
But I mean, who can resist that face??
But let's get down to business. I know you need some good recipes for the winter...so here is one of my recent favorites:
Cream Cheese Potato Soup
Ingredients:
- 4 cups peeled, chopped potatoes
- 4 cups chicken broth
- 1/4 cup minced onion
- 1/2 tsp Lawry's Seasoned Salt
- 1/4 tsp White Pepper
- 1/4 tsp Cayenne Pepper
- 8 oz. Cream Cheese (I use the light version)
- Cheese and/or Bacon Bits for topping
Directions:
Combine the potatoes, broth, onion and seasonings in a large pot and bring to a boil. Let boil about 20-30 min, until the potatoes are tender and can be easily pierced with a fork. CAREFULLY pour the mixture into a blender (I actually do a few smaller portions in my Bullet), and blend until smooth. Keep in mind that the steam from the soup will expand in the blender, so remove the lid slowly!
Return the mixture to the pot, add the cream cheese, and stir over med-low heat until the cream cheese has completely melted.
Serve with cheddar cheese and/or bacon bits and enjoy!! Makes about 4 servings.
And since I know we are all on our New Years kick, I've got the nutrition facts for ya! Keep in mind that I used the 1/3 less fat cream cheese.
Cal: 281 | Carbs: 30g | Fat: 12g | Protein: 8.75g
- 1/2 tsp Lawry's Seasoned Salt
- 1/4 tsp White Pepper
- 1/4 tsp Cayenne Pepper
- 8 oz. Cream Cheese (I use the light version)
- Cheese and/or Bacon Bits for topping
Directions:
Combine the potatoes, broth, onion and seasonings in a large pot and bring to a boil. Let boil about 20-30 min, until the potatoes are tender and can be easily pierced with a fork. CAREFULLY pour the mixture into a blender (I actually do a few smaller portions in my Bullet), and blend until smooth. Keep in mind that the steam from the soup will expand in the blender, so remove the lid slowly!
Return the mixture to the pot, add the cream cheese, and stir over med-low heat until the cream cheese has completely melted.
Serve with cheddar cheese and/or bacon bits and enjoy!! Makes about 4 servings.
And since I know we are all on our New Years kick, I've got the nutrition facts for ya! Keep in mind that I used the 1/3 less fat cream cheese.
Cal: 281 | Carbs: 30g | Fat: 12g | Protein: 8.75g
