I hope you had a wonderful weekend. I don’t know what it is but I’m still in weekend mode and it’s been exceptionally difficult to be super productive at work. Do you have a fix for that? I usually listen to my “Focus” playlist comprised of classical music and the Inception soundtrack but even that hasn’t been helping me lately. I find myself wandering onto food blogs and collecting recipes to try out as soon as the right occasion arises. Sometimes I think I could professional food blog all day but then that would be a pretty sad title for my job. Or would it be?
Speaking of recipe collections, I’ve created a fairly impressive collection of Classic Soup Recipes as of late. I think it was partly my way of pretending it was winter in
. I also like soup because it makes for good leftovers. I generally don’t like reheating things because the texture gets ruined or altered the second time around but not so with soup. If it has rice in it, I make sure to keep the rice separate from the broth so the rice doesn’t get too cooked. Otherwise, soup is good to pop into the freezer or to carry to lunch for the next several days. Los Angeles
I was craving Loaded Baked Potato Soup one day. Really badly. I tend to always know what I want to eat for each meal because I have an ultra-craving for it and this one was definitely an ultra-ultra-craving. I don’t know what it was but I wanted a chunky potato soup with bits of fried bacon and a nice, creamy broth.
|I think the lighting here more accurately captures how positively cheesy this soup was.|
Boy, did this hit the spot. It was far away the most incredible Baked Potato Soup I had ever tasted. Granted, I’ve only had it at chain restaurants prior to this but this was not too salty or too creamy or heavy (despite the cheese, sour cream, and heavy cream in the base). This makes a HUGE pot. I had my coworkers over for lunch one day and Nick and I had it for at least a few lunches after our first dinner so it went really far.
I actually made these Sour Cream Cranberry bars for a brunch dessert but they work equally well as dessert. These, too, freeze well. They were a huge hit with my friends, family, and coworkers and myself. It makes a large 9”x13” tray so these go really far as well, unless you want to hoard a few to yourself as I managed to do despite all my sharing. The bars themselves are a wonderful texture – the oatmeal cookie bottom and the oatmeal crumb topping are both salty-sweet and the filling is fantastically tangy. Oh, and it uses any leftover sour cream from the Loaded Baked Potato Soup like a charm.
I’ll be back tomorrow with some more soup recipes – if you’re sick, cold, or just like soup for the various other reasons that you should love soup, make sure to check back soon for my very own soup creation that I am very proud of.