Shaarilla's Kitchen: Potato

8 - 10 medium sized potatoes (baked)
1 lb bacon (cooked & divided) reserve the grease
1 medium onion (chopped)
1 carrots (chopped)
2 celery stalks (chopped)
2 cloves garlic (minced)
2 cups chicken or vegetable broth
1-2 cups heavy cream (at room temperature)
salt & pepper to taste
2 cups cheddar cheese (shredded and divided)
1 small container sour cream (or onion & chive dip)
2 green onions or a handful of chives chopped (optional)

Wash, prick and bake potatoes at 400º F for 45 - 60 minutes. Remove from oven and let cool until you can handle them. Peel them and mash in a bowl keeping them a bit chunky. Set aside.

Line a cookie sheet with aluminum foil creating an edge. Place bacon strips on foil and 'inch worm' them slightly. Do not let bacon overlap or touch on pan. Bake at 400ºF for 15 - 20 minutes. Remove from bacon from pan and place them on paper towel lined plate to drain. Once cooled slightly chop into small pieces. Gather grease from foil and pour it into a 4 quart dutch oven. (You can do this step at the same time as baking potatoes)

While potatoes and bacon are cooking, chop your onion, carrots, celery and garlic.

After all prep is complete. Heat grease in dutch oven. Add onions, celery, carrots. Saute until onion is translucent & vegetables are soft (about 10 minutes) add garlic and saute another couple minutes.

Add 2 cups broth to the vegetables. Bring to boil.

Turn down heat to low and mix in potatoes, salt & pepper. Once potatoes are hot. Stir in heavy cream until the soup reaches your desired thickness. Heat a little more. Stir in 1 cup of the cheese and 3/4 of the bacon. Serve topped with remaining ingredients of bacon, cheese, sour cream, green onions or chives.

3 pounds small red potatoes (cut into bite sized pieces)
½ pound bacon (cooked, drained and crumbled)
2 celery stalks (chopped)
1 large onion (diced)
9 hard boiled eggs (sliced)
2 cups Hellman’s Light Mayonnaise
1 – 2 tablespoon(s) stone ground mustard
1 (or less) tablespoon sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon paprika
1 tablespoon fresh dill chopped

Fry bacon until crispy, drain and let sit until cool. Crumble and set aside. Fill large pan 3/4 of the way with cold water. Chop red potatoes into bite sized pieces placing immediately into water. Heat on high until boiling. Cook for 7 – 10 minutes until pieces are firm but tender. Remove from heat and drain. Let cool. At the same time cook hard boiled 9 eggs placing them in pan of water, heating until boiling. Boil for ten minutes. Immediately remove from heat plunging them into cold water. Drain and refrigerate. Meanwhile chop celery and onion place in large bowl. Set Aside.
In small bowl mix mayonnaise with mustard, salt, pepper, paprika and dill. Add sugar to taste.
When all ingredients are cooled peel 6 eggs and chop. Toss celery, onion, bacon, potatoes and eggs with mayonnaise mixture. Transfer to serving bowl. Slice last 3 eggs and place on top of salad. Sprinkle with more paprika for garnish. Refrigerate until cold.

Loaded Baked Potato Soup

Dad's Favorite Potato Salad