Baked Potato Soup

It's been so cold in Utah lately. And snowy. If I'm not out skiing or snowboarding, my next favorite way to spend a snowy day is cuddled up on the couch with a warm blanket and have a hot bowl of soup for dinner. I used to think that my Roasted Carrot Bacon Soup was my new favorite soup, but this Baked Potato Soup is even better. It's like a warm hug in a bowl. 

There aren't a whole lot of ingredients and it doesn't take all that long to make. And it's even better the next day. Next time I'm definitely going to have to make a double batch.

Baked Potato Soup

3 lbs Russet potatoes, peeled and cubed
6 slices of bacon
1 onion, diced
1 tsp minced garlic
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
4 cups chicken broth
1 can coconut milk

1. Cook bacon in a dutch oven sized pot over medium heat. Remove bacon when crispy and keep the grease in the pot.
2. Add the onion, garlic, salt, pepper and paprika. Cook until the onion is tender.
3. Add the potatoes and broth. Bring to a boil over high heat and then reduce heat and simmer until the potatoes are very tender. (About 15-20 min).
4. Mash the potatoes in the pot until your desired smoothness. I left some chunks and it added a nice texture.
5. Stir in the coconut milk and crumbled bacon.

Chicken in "Peanut" Sauce

I'm finally back in our regular routine after spending almost two weeks visiting my mom in California. We had a great trip, but it sure is nice to be home. I've been slacking on blogging and mostly making repeated favorite recipes like Apple Pie Pork Chops and Roasted Bacon Carrot Soup. Last week I made Chicken in 
"Peanut" Sauce. Except I used soynut butter instead of peanut butter. It was simple, quick and delicious. It's savory, a little sweet and a little spicy. Tommy loved it, which is great especially since I made a big batch. 

Chicken in "Peanut" Sauce

3 lbs frozen chicken tenderloins
1/2 cup gluten free soy sauce
1/2 cup soynut butter
1/4 cup apple cider vinegar
1/4 cup honey
1 Tbsp minced garlic
2 tsp smoked paprika
2 tsp salt
1 tsp ground black pepper
1/2 tsp cayenne pepper
4 cups sliced sweet baby peppers
2 apples, cored and julienned


1. Combine all ingredients except for chicken, sweet peppers and apples in a bowl. 
2. Place chicken in the bottom of a crock pot. Pour sauce over top.
3. Cover and cook on low for 3 hours. 
4. Stir in the sweet peppers and apple.
5. Cook on low for 1 hour. Serve over cooked millet.

Cooked Millet

1 cup hulled millet
2 14.5 oz cans chicken broth

1. Run your fingers through the millet to look for any little rocks. 
2. Toast the millet in a small pot over medium heat. Cook for a few minutes stirring frequently so that it doesn't burn. 
3. Stir in the chicken broth. Cover and reduce heat to low. Simmer for 30 minutes.