Baked Potato Soup
Prep & Cook Time: 25 minutes

4 medium baked potatoes
2 slices bacon
1/2 c celery, chopped
1/2 c green onions with tops (thinly sliced)
1 can (14.5 oz) chicken broth
1 1/2 c milk
1 garlic clove
1/2 tsp salt
1/4 tsp pepper
1 c light sour cream
2 oz shredded cheddar cheese (1/2 c)

Remove skins from baked potatoes (we left them on). In 2 quart batter bowl, coarsely mash potatoes.
In 4 quart casserole, cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but 1/2 tsp drippings in pan.
Meanwhile, chop celery and thinly slice green onions. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt, and pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.
Stir in sour cream and reserved bacon. Ladle soup into 4 bowls. Shred 2 Tbsp cheese over each serving.

Yield: 4 servings

From Pampered Chef Main Dishes

Ken's rating: *****
Chalsea's rating: *****



Crusty Grilled Sandwiches
Prep and Cook Time: 25 minutes

1 oz fresh Parmesan cheese, grated (about 1/4 cup)
3 Tbsp butter or margarine, softened
1 garlic clove, pressed
8 slices sourdough bread
8 oz sliced Monterey Jack cheese
8 oz sliced deli ham
4 tsp Dijon mustard
1 medium tomato, sliced into 8 thin slices (optional)
4 tsp snipped fresh basil leaves (optional)

Grate Parmesan cheese into 1 quart batter bowl. Add butter and garlic, mix well.
On 4 bread slices, evenly layer half of the Monterey Jack cheese and all of the ham.
For each sandwich spread ham with 1 tsp mustard; top with 2 tomato slices and 1 tsp snipped basil, if desired. Cover with remaining cheese and bread slices.
Spread butter mixture over outsides of sandwiches. Place sandwiches on griddle and cook over medium heat 4-5 minutes on each side or until golden brown.

Yield: 4 sandwiches

From Pampered Chef Main Dishes

Ken's rating: *****
Chalsea's rating: *****