January 15, 2016

Dueling Darlings - January

Happy New Year!  Having to have said goodbye to my mom in November, I am glad to be starting a new year. I can hardly believe it is 2016!!!  It seemed different at times, in that 2015 flew by and was the longest year ever.

I have not created a card nor blog post in well ... about forever.  I almost had to look up my password for Blogger!  It was perfect that my peeps at SCS in the Dueling Darlings group are back in the rounds for 2016.  It is our first posting!!!

This round we are eating some soup and getting well - oh and creating a card to help others get well if needed.  Here is the card that I created with the oh so fun kit that Barb sent to the Diva group.  It was just perfectly matched and right on point with the theme.  Thanks, Barb!  Here is the card that I created with the Whipper Snapper Designs image.  Barb always sends the best embellies, so I tried to use as many of them as possible.

You know I love me some soup!  While I try to make the soup we eat homemade, organic and healthy as possible, we do enjoy to indulge occasionally in this yummy Potato Soup.

I went to Evernote to share the recipe with you.  By the way, Evernote is a great app to use to house your recipes - oh and every other thing you need organized in your life.  I really like that your recipes are always accessible via your electronic devices and it is great to use in the kitchen, on an iPad, while cooking.


  • 6 Slices Thin Bacon - Cut Into 1-inch Pieces
  • 1 Whole Medium Onion - Diced
  • 3 Whole Carrots - Diced
  • 3 Stalks Celery - Diced
  • 6 Whole Small Russet Potatoes - Peeled & Diced
  • 8 C Chicken Broth
  • 3 Tbsp All-Purpose Flour
  • 1 C Milk
  • 1/2 C Heavy Cream
  • 1/2 Tsp Salt - More To Taste
  • Black Pepper - To Taste
  • 1 Tsp Fresh Parsley - Minced
  • 1 C Grated Cheese of Choice

Preparation Instructions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the pot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes, then add the diced potatoes. Cook for 5 minutes, seasoning with salt and pepper.  

Pour in the broth and bring to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove 1/2 to 2/3 the soup and blend in a blender/food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.


Please be sure to visit our Dueling Darling blogs for the new year.  We have a few new members and you will not be disappointed!  Their blog are listed on the right sidebar.

~ Happy New Year ~