Baked Potato Soup

This is what Naomi requests for her birthday every year. Well, at least the last 4 years in a row! It is easy and super yummy! We usually don't add the bacon or cheese, but save it to sprinkle on top. It's good either way!

Baked Potato Soup
Yield 6 servings

Ingredients

• 12 slices bacon
• 2/3 cup margarine
• 2/3 cup all-purpose flour
• 7 cups milk
• 4 large baked potatoes, peeled and cubed
• 4 green onions, chopped
• 1 1/4 cups shredded Cheddar cheese
• 1 cup sour cream
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Original recipe here: http://allrecipes.com/Recipe/Baked-Potato-Soup-I/

Chicken stock and Hearty Chicken Noodle Soup

OK, so the picture doesn't do it justice. I really have to learn to photograph food!! :o) This is a great meal after you have had rotisserie chicken, or cooked a whole chicken yourself. Mark likes to call it "Chicken Noodle Stew."

Homemade Chicken Stock

Chicken carcass (with neck, gizzards, skin, etc.)
1 Tbsp. black peppercorns
1 tsp. salt
10-12 sprigs of parsley
6 cloves of garlic, cut in half and not peeled
3 whole bay leaves
2 carrots, cut into 2 inch pieces and not peeled
1 medium onion, quartered and not peeled
8 cups of water

Place all ingredients except water into the pot. Then cover with the 8 cups of water and bring to a boil. Once it starts boiling, turn the heat down to a simmer. The water should just be bubbling lightly. Partially cover the pot and
Simmer for 1 hour. Strain the stock through a sieve and into a bowl
or other pot. Use the back of a large spoon to squeeze the moisture
from the veggies and bones in the sieve and discard them. Cover and
refrigerate overnight. Skim off the solidified fat and use the stock
in your favorite recipes. The reserved chicken will stay in the
refrigerator for 3 days or in the freezer for 3 months. The stock
also freezes well.

Hearty Chicken Noodle Soup

½ tsp. olive oil
1 cup chopped onion
1 tsp. dried oregano
1 clove garlic, minced
6 cups Chicken Stock
2 cups diced, peeled potato
1 cup chopped celery
1 cup sliced carrot
3 cups cooked, cubed chicken
2 cups chopped spinach
1 tsp. Salt
3 oz medium egg noodles (1 ½ cups)
2 Tbsp. flour
¼ tsp. black pepper

Heat the oil in a large pot. Add the onion and sauté for 3 minutes. Add the oregano and garlic and sauté for 30 seconds. Add 5 ¾ cups of the chicken stock and the potato. Bring to a boil and then reduce heat to a simmer for 15 minutes or until potato is tender. Puree the soup in the blender and then return to the pot. Add the celery and carrot and bring to a boil. Then reduce heat and simmer for 5 minutes. Add the chicken, spinach and salt. Bring to a boil, reduce heat and simmer for 3 minutes. Add the noodles. Bring to a boil and cook for 5 minutes. Combine the remaining stock with the flour in a small bowl and whisk until blended. Stir the mixture into the soup and simmer for 3 minutes. Stir in the pepper and serve.