Crock Pot Potato Soup

Well, I'm sick again... I guess that's what happens when you work at a doctor's office! You know how it is when you're not feeling well... especially when you have things you have to do during the day. I was going to be out all day, so I planned ahead and used my lovely crock pot. I wanted something creamy and warm so I decided on a cheesy potato soup. Check out this quick and easy deliciousness.

First, I cut up the potatoes and threw them in.

Cube the potatoes

Add bouillon cubes, garlic, salt, pepper, and water.

Add chopped onion and 1/4 half and half.

OOPS! Almost forgot the bacon!



Pop on the lid, and cook on low for 6 hours or so.

6 hours later, doesn't look amazing yet, but don't worry!

Give the immersion blender a whir.

Add cream cheese and cheddar.

And some hot sauce for good measure.

Crock Pot Potato Soup
* 7 potatoes, cubed
* 1 onion, chopped
* 3 cubes chicken bouillon and 3c water
(You can use 3c chicken broth instead if ya have it.)
* 1/4c half and half
* 3oz cream cheese
* 1/2c cheddar cheese (plus more for topping)
* Franks hot sausce to taste
* Scallions for topping

*Cube potatoes and onion and put in slow cooker. Add chicken broth or bouillon and water. Add half and half, then cook on low for 6-8 hours depending on your crock pot. When you come back to it, blend it a little (either use an immersion blender or scoop some out and use a food processor or blender). I like to leave some chunks of potatoes so you have something to bite in to. Then add cream cheese and cheddar and stir to combine. It should just take a few minutes for it to melt. Once it is thoroughly mixed in, add just a little hot sauce. Then top it off with more delicious cheddar and scallions and enjoy the creamy goodness.

Mexican Filled Biscuits

When I first got married, one of my biggest fears was knowing what to make for dinner every night without getting bored, so I'm constantly trying new things. I'm really grateful to my mom because she could always look in the cupboard or refrigerator and figure out what to make out of thin air, and a little bit of that wisdom was passed down to me.
I would love to be OCD about my organization, and it actually kills me that it's this messy, but I just have no time, as you can see from this picture of my refrigerator...

So this evening I was trying to decide what to make I took a little inspiration from this recipe I made a few weeks ago ----> Pillsbury Buffalo Chicken Croissants. I knew in my fridge I had some leftover soy 'ground beef', a thing of refrigerated biscuit dough, and always fixin's for Mexican food, so I pulled these things out of the fridge to decide exactly how I was going to throw it together...

Next I pulled out my Mexican seasonings : Adobo, Chili Powder, Cumin, and Coriander, plus salt & pepper and seasoned the 'ground beef'. Next I added the leftover black beans and corn mixture from the other day and a little salsa. I actually didn't end up using the bell pepper or onion yet. * You can use taco seasoning mix if you dont have these spices!

Then I put a little cheese with a little of the filling on a biscuit that I flattened out with my hands,

Then I pinched it toward the middle... This actually didn't work as well as I would have liked because the filling kept falling out, so I got out the rolling pin after the 1st few. You can see below, the one on the right was rolled out by hand, the one on the left was rolled with the rolling pin.

Topped with a sprinkle of cheese and baked in the oven, a little longer than the actual biscuit packaging suggested since they are filled biscuits

I needed a veggie, so I cooked some brussel sprouts... Ill blog about that another day! For now, I hope you enjoyed the first recipe! Keep checking back!

1 can of biscuits, each biscuit rolled flat

1/4lb leftover ground beef/ soy crumbles

Taco Seasoning: packet or homemade

1/2 can black beans

1/2 can corn

2 Tbsp salsa, plus some for serving

Sour Cream for serving

Shredded Cheese