Taste of Home

I love cooking at home, in a well furnished kitchen. Last night I made Potato Soup for dinner, how I love soup when it is cold. And even though I'm in Arizona, it's cold. Wierd, I know. Maybe it's because I don't bundle up like I do in Provo, but sometimes it feels like it's colder here than it is UT.

Potato Soup: Disclaimer-I cook like my father and my recipes aren't really recipes because you follow recipes and I don't follow anything when I cook. (However, when baking I follow recipes, I just don't set timers)

Step 1: Peel Potatoes (at least 2 per person/serving) I like leftovers so I peel more than needed.

Step 2: Chop and boil potatoes

Step 3: While potatoes are boiling cook bacon in separate pan. I just use however much bacon I want to use, and usually I like a lot of bacon.

Step 4: While potatoes are boiling and bacon is cooking. Chop (yellow sweet) onion, celery and garlic.

Step 5: When bacon is done cooking, remove bacon from the pan and cook the onion, celery and garlic in the bacon grease. Add salt, pepper, and whatever seasonings you want. (I used a little basil and some garlic herb seasoning)

Step 6: When potatoes are done, drain some of the water, mash them up a little bit so it's just potato chunks, and then add bacon, celery, onion, and garlic.

Step 7: Add a can chicken broth, some butter and then a milk product (I LOVE using heavy whipping cream, however it's kinda fattening) until it's soup like. Season it some more and then I eat it.

Today I woke up and used the gingerbread cookie dough my mom made sometime in the past month and made house shaped cookies. Tonight I made the house and it is awesome. However tomorrow I'm sure it will be eaten by little kids, and so lucky you, Shelby and I took pictures of it today!

I am most DEFINITELY a BYU fan. At first I wanted it to be a Blue house with no red but then I realized that I had a lot of cherry candies and so there was red, but I made my gingerbread people BYU. And the sprinkles turned my fingers blue.