Spoonfuls of Comfort

It's a week into October and I suddenly have the urge to be in the kitchen - making soup and sandwiches, baking bread and large muffins topped with sugar. Call me old fashioned, but being in the kitchen warms my heart - my home smells like fresh baked goods and the smiles on my boys' faces just are the ... well, sugar on top.

A few recipes that have found their way into our kitchen lately....


Creamy Wild Rice Soup

1/2 cup wild rice
4 slices bacon, chopped
1/2 cup onions, finely chopped
2 carrots
1/4 cup flour
4 cups chicken broth
1/2 cup Philadelphia cream cheese spread
1/4 teaspoon pepper
2 tablespoons fresh chives

Cook rice, omitting salt. Cook and stir bacon until crisp. Remove from pan, reserve 1 tablespoon drippings in pan. Drain bacon on paper towels. Add onions and carrots to drippings in pan, cook for  minutes. Stir in flour. Cook and stir for 1 minute. Add broth and stir, bring to boil on high heat, stirring frequently for about 10 minutes. Stir in rice, cream cheese spread and pepper. Cook and stir for 3 minutes until soup has thickened. Stir in half of the bacon Ladle soup into bowls and top off with remaining bacon and chives.

Super yummy!!!

Loaded Potato Soup

1 pound baking potatoes (3 large), cubed
1 can (14 oz) chicken broth
1 cup milk
3 slices bacon, cooked and crumbled
1 cup cheddar cheese, divided
1 green onion, sliced, divided
1/2 cup sour cream

Microwave potatoes in large bowl on high for 5 minutes, stirring after 2 1/2 minutes. Stir in broth and milk. Microwave 10 minutes, stirring after  minutes. Carefully smash potatoes with potato masher.

Reserve 2 tablespoons each bacon and cheese, and 1 tablespoon onions for topping. Stir remaining bacon, cheese and onions into soup.

Serve topped with sour cream and other reserved ingredients.

Now, all I need to do is start baking bread! 

'til next time......