Potato Bacon Soup

I honestly don’t know where I got the recipe for this one from… I think it was somewhere on the Internet, but I never wrote it down. It was absolutely delish!

Potato Bacon Soup
Potato Bacon Soup


4-6 medium Russet potatoes, unpeeled & scrubbed (note: next time I make this I’m peeling them)

1/2 pound bacon, cut into 3/4 inch

1 cup chopped yellow onion

3-4 tablespoons flour

1 can evaporated milk

1-2 cups milk

1 tablespoon hot sauce

1 cup grated cheddar cheese

salt & pepper to taste


Bring a large pot of water to boil. Add potatoes and cook until tender. Drain and set aside.

While potatoes are cooking, in a large Dutch oven or pot, brown bacon over medium or medium-high heat. Transfer bacon to paper towel to drain. Empty all but 3 tablespoons of bacon grease from Dutch oven.

Add onion to Dutch oven and sauté until softened and browned, about 8 minutes. Stir in flour until well mixed with onion, creating a paste. Slowly stir in evaporated milk, until entirely incorporated. (If it becomes too thick, add a little milk.) Once a light sauce-like consistency is reached (3 or 4 minutes), add cooked potatoes, hot sauce, and salt and pepper, to taste. Stir to combine. Add milk until soup reaches desired consistency, stirring constantly. (You may have leftover milk.)

Simmer 30 minutes over low heat, adding more milk if mixture becomes too thick.

Remove soup from heat. Stir in grated Cheddar and three-fourths of the cooked bacon. Ladle into bowls, topping with Cheddar and remaining bacon. Serve hot.

Cobb Salad Tacos

Not gonna lie, the past week or so we’ve been pretty bad at cooking in our house. Life has been super busy and we’ve given in to the ease of eating out. Tonight we tried a Cooking Light recipe (with our own twist) and it turned out really delicious! I introduce you to the Cobb Salad Taco with home-made chips:

Cobb Salad Tacos
Cobb Salad Tacos

I love a good cobb salad – add it to a tortilla and you can’t go wrong!


2 large eggs

2 bacon slices

2 garlic cloves, minced

2 tablespoons red wine vinegar

1 1/2 tablespoons olive oil

1/4 teaspoon Dijon mustard

2 cups shredded skinless, boneless rotisserie chicken breast

2 tablespoons ranch dressing

a squirt (to taste) of Sriracha

corn tortillas

2 cups thinly sliced iceberg lettuce

1/2 cup diced tomato

1/2 ripe peeled avocado, chopped


Hard boil the eggs, then dice them.

Cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan, saving the drippings. Drain bacon on paper towels, crumble and set aside. Add garlic to the bacon drippings and cook for 1 minute, stirring frequently. Remove from heat; add vinegar, oil, and mustard, stirring until combined. Add chicken to pan; toss to coat.

Combine ranch and Sriracha to taste.

The original recipe says to toast the tortillas over the burner… we prefer to give them a 10 second per side fry (using the same oil we made the chips in). That definitely keeps it a little healthier (I guess our “twist” isn’t so light…).

Now build your cobb salad taco! This was a super easy recipe and you can easily add other stuff (in fact, it called for bleu cheese, but I hate the stuff, so I left it out). Enjoy!