Fall flavors blend together for an over the top delicious cake!
APPLE PUMPKIN RAISIN CAKE adapted from a Better Homes and Gardens recipe ~ serves 12 Prep Time: 30 mins Bake Time: 30 mins Cool Time: 15 mins Chill Time: 3 hrs Total Time: 4 hrs 15 mins
2 1/2 cups AP flour 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 2 teaspoons QUALITY ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt
1 (15-oz can) pumpkin 1 cup PACKED brown sugar 3/4 cup avocado oil 2 LARGE eggs, at room temperature 2 teaspoons PURE vanilla
3/4 cup sugar 1 cup peeled, shredded Granny Smith apples
1 cup golden raisins
Enough Malibu rum to cover raisins 2/3 cup + 1/4 cup chopped walnuts
Pour rum over raisins in a small bowl and set aside for 10 minutes.
Preheat oven to 350°.
Grease a 13×9 inch baking pan.
In a large bowl whisk together first six ingredients.
In a another large bowl whisk together next five ingredients.
Add sugar whisking until well combined.
Drain raisins REALLY well of excess rum.
Fold pumpkin mixture into flour mixture; whisking until almost combined.
Fold in apples, drained raisins and 2/3 cup walnuts JUST until combined.
Spread batter evenly into prepared pan.
Bake 30-40 minutes until a toothpick comes out clean.
Cool cake in pan 15 minutes on a wire rack.
1/2 cup caramel-flavor ice cream topping
In a bowl microwave caramel topping for 15-20 seconds.
Use a fork or small straw, skewer or chopstick… to poke cake all over at 1/2-inch intervals.
Slowly pour and spread caramel mixture EVENLY over cake.
Cover and CHILL AT LEAST 3 hours.
Spread frosting after chill time.
CREAM CHEESE FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
Juice of 1 LARGE lemon
2 teaspoons PURE vanilla extract
3 cups powdered sugar
In a medium bowl beat cream cheese and butter until smooth.
Add lemon juice and vanilla, beating.
Add powdered sugar gradually until well blended and smooth.
To me, a Manhattan or “RED” clam chowder allows the clams to shine through more than the New England “WHITE” sauce version which masks their flavor too much. So, if you’re a seafood lover, you’ll adore this Manhattan “RED”clam chowder version loaded with lots of clams, crispy browned bacon, vegetables cooked in bacon fat and potatoes simmered in the savory tomato broth until the potatoes are tender. The “RED” version is a much lighter version as opposed to the creamy New England version.
Many of the same flavor components exist in BOTH versions, such as the clams, clam juice, onion, celery, bacon and seasonings. The major difference is that one is a tomato broth based, while the other is a cream milk base.
While this is a fairly traditional version, you can change or add other ingredients to customize this dish to your tastes. Instead of bacon, try salt pork, pancetta or even diced cubed ham or even all of them. Try adding red or green bell peppers or corn to add more nutrition to the dish. Or, you could turn it into a seafood chowder by adding multiple proteins like shrimp, mussels, crab or fish.
MANHATTAN CLAM CHOWDER serves 6
6 slices bacon, chopped 1/2 cup onion, diced 2 carrots peeled, halved and sliced 2 stalks celery, halved and sliced 2-3 cloves garlic, minced 1/4 cup QUALITY tomato paste 1 teaspoon FRESH chopped thyme 1 pound baby russet potatoes 16 ounces bottled clam juice 2 cups homemade chicken broth 28 ounces canned diced tomatoes, DO NOT DRAIN 10 ounces WHOLE baby clams, drained FRESH ground sea salt and black pepper, to taste 2 tablespoons FRESH chopped parsley oyster crackers
Heat a large pot over medium heat.
Add the bacon and cook, stirring occasionally, until crisp.
Use a slotted spoon to remove the bacon from the pot and drain on paper towels.
Add the onions, carrots and celery to the pan.
Season with salt and pepper to taste, cooking and stirring occasionally 6-8 minutes or until vegetables are tender.
Add the garlic and cook for 30 seconds more.
Add the tomato paste, thyme, clam juice, broth and potatoes to the pot, stirring to combine and bringing to a simmer for 10-15 minutes or until potatoes are tender.
Stir in the tomatoes and baby clams.
Season the soup with salt and pepper to taste.
Simmer for 5 more minutes.
Stir in the reserved bacon.
Top with chopped parsley.
Add oyster crackers and more bacon if desired, then serve.
SLOW COOKER VERSION This dish can easily be adapted to the slow cooker.
Follow the first 4 steps of the recipe, then transfer the cooked vegetables to a crock pot, along with the tomato paste, seasonings, clam juice, broth and potatoes.
Cook on low for 4 hours or high for 2 hours, until the potatoes are tender.
Stir in the clams and tomatoes. Cook for an additional 20 minutes.
SCRUFFED CARBONARA POTATOES adapted from Barbecue Sides by Adam Perry Lang
POTATOES 1 1/2 pounds YUKON gold potatoes, peeled and cut into 1 1/2 inch pieces FRESH ground sea salt, to taste +/- 1/4 cup avocado oil 2 tablespoons unsalted butter 4 slices bacon, FINELY chopped, cooked crisp 4 LARGE cloves garlic, FINELY minced 1 tablespoon FRESH lemon thyme leaves 1 teaspoon FRESH chopped rosemary leaves
Add potatoes to a large saucepan of salted water and bring to a boil over high heat.
Reduce heat and simmer 10 minutes JUST until potatoes are tender.
Reserve 1/4 cup of the potato water before draining in a metal colander.**
Let potatoes stand for 5 minutes in colander and then toss around in colander and let stand 5 minutes more.
Shake the colander vigorously 10-15 times.
Toss the potatoes and shake again another 10-15 times.
Melt the avocado oil and 1 tablespoon of the butter in a LARGE skillet over medium-high heat.
Add potatoes to skillet in a single layer and cook undisturbed for 5 minutes.
Toss the potatoes and cook another 5-6 minutes until golden.
Arrange potatoes in a ring around the outer edges of the skillet and add bacon pieces, minced garlic, rosemary and thyme to the center of the skillet cooking 3-4 minutes until garlic is golden and herbs are fragrant.
Stir everything together and continue cooking 3-4 minutes until bacon begins to crisp.
Drain off in colander.
SAUCE 1/2 cup clarified butter 3 LARGE egg yolks, lightly beaten FRESH ground sea salt and black pepper, to taste Juice of 1 LARGE lemon
Mix together the oil and butter in a measuring cup. Set aside.
Vigorously whisk together the egg yolks and potato water in a stainless bowl over a pot of simmering water until doubled in volume and has a velvety texture.
Immediately remove from heat and season to taste with FRESH ground sea salt and black pepper.
Stir in lemon juice to taste.
Gradually whisk in the oil and clarified butter.
Pour egg sauce into the bottom of serving dish.
Arrange potatoes on top.
Toss lightly.
GARNISH +/- 1/2 cup FRESH grated Pecorino Romano 2 heaping tablespoons FRESH chopped flat leaf parsley
Sprinkle with grated Pecorino and shower with chopped parsley.
Serve immediately.
NOTES:
Scruffing potatoes, a cooking technique used to rough up the surface of potatoes before you roast them gives them a crispy exterior AND a fluffy interior.
Boil peeled and cut potatoes in salted water until they are tender but NOT falling apart.
Drain the potatoes, shaking the potatoes in the colander and/or roughing them up gently with a fork to create a starchy, floury texture on the surface of the potatoes.
Gently toss the potatoes in avocado oil and seasonings of choice before roasting them in a hot oven or air fryer until golden and crispy.
**A metal colander is preferred for the scrubbing of the potatoes.
Carbonara is typically a pasta sauce made with bacon, egg and cheese.
I used to painstakingly stuff my meatballs, but have finally found the PERFECT method for making the BEST MEATBALLS!! This recipe gives you fork tender and perfectly textured meatballs for your next crowd pleasing dinner.
BEST MEATBALLS yields 24
1 pound QUALITY ground beef 8 ounces tomato sauce, divided 1/2 cup FRESH bread crumbs 1 LARGE egg 1 cup FINELY shredded Mozzarella cheese
1/4 cup FINELY minced onion 1-2 cloves garlic, minced FRESH ground sea salt and black pepper, to taste
Preheat oven to 350°.
Combine all of the ingredients except 1/2 cup of the tomato sauce in a large bowl with your hands.
Spray a large baking dish with non-stick spray.
Roll small size meatballs using your hands or a small melon scooper to get even size portions.
Arrange them in the baking dish just so they are not touching.
Spoon a small amount of the remaining sauce over top each meatball.
Bake 20-25 minutes.
Let them cool before freezing or adding to your sauce.
In another braiser combine the carrots, mushrooms, potatoes and onions with the oil and melted butter, seasoning well with FRESH ground sea salt and black pepper.
Add to braiser.
Roast 45 minutes until tender.
1 cup frozen peas
Stir peas into veggies.
Stir veggies into meat mixture, cover and let stand 5 minutes while your prepare croissant topping.
COKE CAKE 1 cup flour 1 cup sugar 3/4 cup miniature marshmallows 1/4 cup shortening 1/4 cup butter, softened 2 scant tablespoons cocoa 1 Jumbo egg, beaten 1/2 cup Coca-cola 1/4 cup buttermilk 1/2 teaspoon baking soda
Preheat oven to 350°.
In a large mixing bowl sift together the flour and sugar.
Stir in marshmallows and set aside. In a medium saucepan melt the butter and shortening together.
Add the cocoa and coke, mixing well.
Pour over the flour mixture.
Add the buttermilk, egg and baking soda, mixing well.
Pour into a greased 8×8 pan and bake 30-40 minutes or until cake center springs back.
A classic, yet simple dessert! So soft, moist and smooth in texture, but still elegant in presentation.
PUMPKIN ROLL 3/4 cup AP flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon QUALITY ground cinnamon 1 teaspoon pumpkin pie spice 1 cup granulated sugar 3 LARGE eggs 2/3 cup canned pumpkin or homemade pumpkin puree 1 teaspoon PURE vanilla extract 1/2 cup FINELY chopped walnuts, optional
Preheat oven to 350°.
Lightly grease a jelly roll pan (10 x 15”) with non stick cooking spray.
Place parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking.
Lightly grease the parchment paper.
In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice.
In a separate bowl, mix the eggs, sugar, vanilla and pumpkin until smooth.
Add dry ingredients and stir just until combined and no dry streaks remain.
Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. DO NOT OVER BAKE!
Immediately lift the parchment paper and the hot cake out of the pan and onto a flat (heat-safe) surface.
While the cake is hot, starting at a short end, gently and slowly roll the cake (and parchment paper!) all the way up.
Allow it to cool completely, on top of a wire cooling rack.
FILLING 8 ounces cream cheese, softened 2 tablespoons butter, softened 1 teaspoon vanilla extract 1 cup powdered sugar, plus more for dusting
While the cake roll is cooling, mix together the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
Once the cake roll is cooled completely, unroll it very carefully.
Gently smooth the filling in an even layer over the cake, leaving a 1-inch border.
ASSEMBLY
Roll up the frosted cake without the parchment paper.
Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
Dust the top with powdered sugar, if desired.
Cut into slices and serve.
NOTES:
To Make Ahead: The assembled pumpkin roll with cream cheese filling can be made and refrigerated, covered, for 1-2 days. Or if you just want to make the cake part ahead of time, you can bake it, roll it in parchment paper to cool, then refrigerate it while it’s rolled in the parchment paper for one day before spreading the frosting. Keep leftovers covered and in the refrigerator.
To Freeze: Wrap pumpkin roll in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw completely overnight in the refrigerator before slicing and serving.
I started with a vintage 1972 recipe from an antique store old recipe box and morphed it into this healthy version inspired by Panda Express. Start with fresh chicken breast chunks, coat them in a sweet and salty glaze made of FRESH honey tangerine (YEP that’s a real fruit) and lime juice, brown sugar and Bragg’s liquid aminos (a lower sodium choice) served over fluffy rice or with yakisoba noodles.
Prep Time 5 minutes minutes Cook Time 17 minutes minutes Total Time 22 minutes minutes
MANDARIN CHICKEN serves 4 4 boneless skinless chicken breasts, chopped into bite-sized chunks 1 tablespoon avocado oil Scant 1/4 cup honey tangerine or orange juice juice Juice of 1 LARGE lime 1/4 cup Bragg’s liquid aminos 2 tablespoons brown sugar 2 tablespoons water 1 tablespoon corn starch FRESH ground black pepper, to taste
GARNISH: sliced green onions sesame seeds
In a large skillet over medium-high heat, add the oil and when shimmering, the chicken.
Stir the chicken to coat it in the oil, letting the chicken cook 5-7 minutes until they start to brown on a couple of sides, stirring occasionally.
In a small bowl whisk together the juices, liquid aminos, brown sugar, water, corn starch, and black pepper until well blended.
Pour the sauce over the browned chicken and stir to coat.
Once sauce has come to a bubble, reduce the heat to a simmer.
Let the chicken and sauce SLOWLY simmer for 7-8 minutes, or until chicken is cooked through.
Serve hot over fluffy rice or yakisoba noodles.
Sprinkle with optional green onions and/or sesame seeds.
The beauty of this scratch and homemade recipe is that EVERYONE can get a bit of the crispy edge in their serving while still getting the yummy and cheesy center too. A win, win with the best of both worlds.
1 pound Barilla macaroni 2 cups WHOLE milk 1 tablespoon cornstarch 4 ounces cream cheese, softened to room temperature 1 tablespoon Dijon mustard 2 cups shredded sharp cheddar cheese 1 cup shredded Monterey Jack cheese 3 tablespoons butter, melted and cooled FRESH ground sea salt and black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon QUALITY paprika 1 teaspoon Frank’s original hot sauce 1/4 teaspoon FRESH ground nutmeg 2 cups shredded Colby Jack cheese 1 bunch green onions, thinly sliced
Preheat oven to 425°.
Cook macaroni al dente. Drain and return to the hot pan.
Whisk together the milk and cornstarch until smooth.
Add the cream cheese and mustard to the pasta, stirring until cheese is melted and pasta is well coated.
Pour the milk mixture over the pasta.
Fold in the butter, garlic powder, onion powder, paprika, hot sauce , nutmeg, sharp cheddar cheese and
Monterey cheddar cheese, stirring to combine and melting some of the cheese.
Transfer pasta to rimmed baking sheet.
Sprinkle Colby jack cheese over top.
Bake 15-20 minutes until cheese is melted and edges are crispy.
Top with sliced green onions and enjoy!
NOTES:
I often like to use flavored cheese. This time was a green onion cheddar.
DO NOT ADD salt!
I often use cheese ravioli mixed in with the macaroni.
Boursin flavored cheeses substitute well for cream cheese.
This milder and delicate version of lasagna lets the seafood shine through with a creamy and buttery white sauce that is very adaptable to any variations that you make to suit your taste buds. It’s the combination of flavors and textures that makes this recipe so incredibly satisfying. Add some spinach, scallops, a touch of white wine, lemon zest or your own favorite changes to brighten up the flavor. Maybe some scallops, cod or even some lobster? I also like this recipe with a tomato sauce base that lets the seafood shine even brighter.
12 lasagna noodles 1 bay shrimp, peeled and chopped 1 pound crab meat (lump or claw) 3 tablespoons butter 3-4 cloves garlic,minced, to taste 1 small onion, finely chopped 1 ½ cup heavy cream 1 cup WHOLE milk 3-4 tablespoons Wondra flour 1 ½ cups shredded mozzarella cheese 1 cup shredded Parmesan cheese 15 ounces ricotta cheese 1 LARGE egg
1 tablespoon FRESH chopped lemon thyme ½ teaspoon Old Bay seasoning ½-1 teaspoon paprika, to taste FRESH ground sea salt and black pepper, to taste 2 tablespoons FRESH chopped parsley
Preheat oven to 375°.
Grease a 9×13-inch baking dish.
Cook lasagna noodles in salted boiling water until al dente. Drain and set aside on parchment paper to prevent sticking. Or better yet, use Ina Garten’s method of soak your lasagna noodles in a baking dish of **REALLY hot water for 20-25 minutes while you prepare your filling. This will give them the texture of fresh made pasta – pliable, but NOT sticky making assembling your lasagna a breeze.
In a bowl mix together the shrimp and crab until well combined.
In a skillet, melt butter over medium heat.
Add garlic and onion, cooking until soft and fragrant.
Stir in flour to make a roux, cooking for 1–2 minutes.
Slowly whisk in cream and milk until smooth and thickened, but not too thick.
Stir in half the mozzarella and half the Parmesan.
Season with Old Bay, paprika, salt, and pepper. Remove from heat.
In a small bowl, mix ricotta, egg and 1 1/2 tablespoons of the parsley.
ASSEMBLY
Spread a thin layer of sauce on the bottom of the baking dish.
Add 3 noodles.
Spread with some of the ricotta mixture, a portion of shrimp and crab, a bit more sauce and a sprinkle of mozzarella.
Repeat layers until all ingredients are used, finishing with noodles, sauce, and remaining cheese.
Cover with foil and bake for 25 minutes.
Remove foil and bake another 15 minutes, until golden and bubbly.
Let rest for 10 minutes before slicing.
Garnish with remaining parsley.
Serve with crusty or garlic bread.
NOTES:
Trading out some of the ricotta cheese for goat cheese will cut through the richness and had a bit of a flavorful tang and a more savory flavor..
If using frozen seafood, make sure your shrimp and crab areVERY WELLdrained to prevent excess water in the lasagna.
**I like to use homemade chicken stock instead of hot water if I have it on hand.
Al dente noodles will hold up better and absorb just the right amount of sauce.DO NOT OVER COOK YOUR NOODLES.
Give the lasagna10 minutes to rest after baking!This allows it to set, making cleaner, more beautiful slices.
Last week at the coast was wonderful weather wise. The area we stayed in is the only area we’d never stayed at before along the Oregon coast. I do now understand why they have deemed it the “Banana Belt” area. BUT, while it was sunny and warm MOST of the time, there was a persistent glarey haze and underlying misty fog that made picture taking REALLY bad at times. It also made sitting on the balcony uncomfortable near sunset 🙁
One of the things we REALLY like to do when we go someplace new n a trip is to go antiquing and we also enjoy trying local mom and pop places for meals. This trip for those activities was a little disappointing in the mom and pop category and downright horrific in the antiquing category. But, it did save us money.:)
Most of the antique stores had either been shuttered, were closed for “inventory”, only open at ridiculous hours or had become tourist traps with cheap souvenir type items. Out of 12 meals I’m only going to tell you about 3 🙂 We had a few more choices on where to eat than we did antiques, but FAT IRISH that came the most recommended by a friend was the biggest disappointment with drab greasy food and a surly wait staff. ZOLAS on the WATER had the best in ALL categories ~ ambiance and atmosphere were both “night out” and “family friendly” all at the same time with a terrific bartender and beautiful bar, great menu selection and delicious food. I would eat there again and again if we lived there. We split the handmade meatballs and homemade marinara sauce with browned butter garlic potato gnocchi, but their wood fire pizza smelled heavenly too! PIRATE CHOP HOUSE was nothing to look at, really just a locals dive, but the food was super yummy. We split the GRILLED ROCKFISH with one of the best baked potatoes I’ve had in a long time.
We spent the Super Bowl at the Eagles with friends, but I thought it was a super strange Super Bowl. The best part was the Clydesdale and Eagle commercial in my opinion. I did win 2 door prizes 🙂 a really nice Pendleton blanket and a pair of noise canceling headphones!
THOUGHT FOR THE DAY
THE WEATHER OUTSIDE
While last week was warm and sunny, here at home this week is and will be cold and rainy. Bone chilling cold because of the wetness. The forecast also has snow finally predicted for next week with a HUGE dip in temperatures. This week highs in the 40’s and lows in the 30’s so lots and lots of thick socks, UGG’s, hoodies and layers.
ON MY MIND
I’ve been thinking about making one of these soon: I just need to find all the parts. 🙂
TO DO, APPOINTMENTS, DVR/TV & PROJECTS
THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV
LAUNDRY & CLEANING We got home Friday, but I didn’t start the laundry until yesterday which was probably a mistake. I hadn’t done the last week’s before we left and with beach combing we wore more clothes during the trip and I also have tennis shoes to wash so that will be the bulk of my today and Tuesday chores.
GROCERIES & ERRANDS We did go to the farmer’s market Saturday just ahead of the rain, but I have to get some other groceries, a hair cut, pedicure and an oil change tomorrow.
MAKES ME HAPPY listening to the waves… beach combing for fun low tide finds… sleeping in my own bed… the feel of clean sheets… watching the sunset…
RECIPE RESEARCH & MENU PLANNING I did find a couple old cookbooks on our travels and want to add a couple recipes into my March meal plan.
READING TIME
I’m reading A HOE LOT OF TROUBLE A NINA QUINN MYSTERY by Heather Webber. Book club chose their new book, DEAR DEBBIE by Frieda McFadden, but I haven’t gotten around to ordering it yet.
FUNNIES
MENU PLANS
BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
2/9
MONDAY
2/10
TUESDAY
2/11
WEDNESDAY
2/12
THURSDAY
2/13
FRIDAY
2/14
SATURDAY
2/15
SUNDAY
DINNER
CORN/YOYO clean out refrigerator night or you’re on your own
ONION SALISBURY STEAKS & DUTCH GREEN BEANS
BUTTERMILK CHICKEN CORN PASTA
BROWN BUTTER LEMON CHICKEN PASTA & BEANS
CORN/YOYO clean out refrigerator night or you’re on your own
??
BANG BANG STEAK BITES & SHEET PAN MAC & CHEESE
DESSERT
SOUR CREAM LEMON LIME POUND CAKE
FAVORITE PHOTOS FROM THE CAMERA
If you follow me in INSTAGRAM or FACEBOOK you’ve seen most of the pictures from our trip, but one of my favorites was this collage of the oddest sculpture I’ve ever seen. It’s made out of recycled metal, primarily a lot of kitchen utensils and car parts.
At a favorite haunt recently I had this amazing bowl of soup that I immediately had to try and duplicate. NAILED IT!!
CREAMY STEAK & POTATO SOUP serves 6-8
Hearty, cheesy and flavorful describe this cold weather favorite comfort food in our family. This tasty soup is loaded with tender beef, tender potatoes and a cheesy broth that warms you to the bone.
1 tablespoon avocado oil 1 pound beef (top sirloin or ribeye, cut into small bite size pieces) FRESH ground sea salt and black pepper Montreal Steak seasoning 1 cup FINELY diced onion 2 cloves garlic, FINELY minced 4 cups beef stock 2 pounds potatoes, washed and cut into 1-inch cubes 1/2 cup butter 1/2 cup AP flour 3 cups WHOLE milk 1 cup heavy cream 8 ounces shredded white cheddar cheese green onions, optional garnish
Add the oil to a large dutch oven over medium heat.
Generously season the steak with the salt, pepper and Montreal steak seasoning.
Add flour to a large ziplock bag.
Add steak pieces to the bag.
Remove steak pieces, shaking off excess into bag. Reserve flour.
Add steak pieces to the hot oil, cooking and stirring occasionally for 5-6 minutes, until cooked through.
Remove the steak with a slotted spoon and set it aside.
Add the onions and garlic to the pot cooking 2-3 minutes until softened. Be sure and scrape the bottom of the pan for any bits of seasoned beef stuck to bottom. They’ll only add more flavor.
Add the beef stock and the potatoes.
Increase the heat to high and bring to a SLOW boil for 10-12 minutes or until the potatoes are just fork tender.
Meanwhile, in a saucepan over medium heat, melt the butter.
Whisk in the flour until combined and cook 1-2 minutes, stirring often.
Whisk in the milk.
Once the potatoes are fork-tender, add the hot milk mixture and gently stir 3-4 minutes until thickened.
Add steak back to the pot along with the heavy cream and cook 2-3 minutes JUST until heated through.
Remove the pot from the heat and gently fold in the white cheddar cheese until melted and well blended.
Adjust seasoning as necessary.
Ladle the soup into bowls and garnish with extra cheese and sliced green onions, if desired.
Serve with crusty bread.
NOTE : I like to use “little Yellows” 1.5 pound bag of potatoes from the Little Potato Company for easier prep.
