Thursday, March 22, 2012

Soup and Salad

I don't have a lot to say today so I just stopped by to post a recipe and a salad idea. This salad will be in regular rotation for me once summer hits (which it kind of feels like it has.)

It's arugula tossed with a quality olive oil and some apricot-infused balsamic vinegar. Then, I added in some toasted pecans, sliced strawberries and goat cheese.

Slow Cooker Potato Soup

3/4 tsp of minced garlic
2- 2 1/2 lbs. red potatoes, chopped
1/4 tsp black pepper
1/4 tsp kosher salt
1 chicken boullion cube
4 cups water
8 oz. package of cream cheese, cut into small pieces
cheddar cheese, shredded
bacon (optional)


Put garlic, potatoes, pepper, salt, boullion, and water into the slow cooker. Cook on HIGH for 4 hours.  Thirty minutes before the time is up, mix the cream cheese into the soup and let it blend together. Serve in bowls and garnish.

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