6oz bacon chopped
1 small onion chopped (sweet or yellow)
1 TBS fresh chopped garlic ( I used jarred)
1/4 cup butter
1 quart chicken broth (4 cups)
1 cup whipping cream
1 medium potato baked, cooled and cubed 1/2" size (I used 4 and will use 5 next time)
1 to 2 cups shredded cheddar cheese (I used 2 cups of sharp cheese)
1/4 tsp coriander seed
1/4 tsp cumin seed
small pinch red pepper
salt and black pepper to taste
In heavy pot cook chopped bacon on medium heat until almost crisp. Melt butter with the bacon fat that has accumulated, then saute the onions until tender. Add chopped garlic and cook until onions and garlic are lightly golden. ad flour, mix well then add chicken broth and cream, stirring constantly until mixture comes to a boil and thickens. add cubed potato and shredded cheddar cheese. Stir until cheese is completely melted and well blended. Mix spices together and then add to soup. Salt and Pepper to taste ( I didn't add any).
I'm trying to avoid "white foods" but was really in the mood for some pasta for lunch today. I went a head and made this Spaghetti with Garlicky Kale and Tomatoes from Real Simple. Delish! I added mushrooms before the kale and then some balsamic vinegar over all the vegetables. I pulled a small bowl's amount of the veggies out to save for tomorrow's breakfast (slow carb style) and then added the noodles. It really hit the spot!