Fall’s here… are you ready to gather? 🍂
Bacon Potato Soup and Chicken Soup … Comfort in a bowl!
Dear Friends,
There’s something about fall that makes us want to gather people around our table, isn’t there? The cooler air, the changing leaves, the holidays on the horizon… it all whispers, “bring people together.”
But here’s what I’m hearing from so many of you …
“Everyone else makes entertaining look so easy. Why does it feel so hard for me?”
If this is you, you’re not alone. And more importantly, I can give you the solution.
Here’s what I’ve learned after decades of opening our home …
The women who enjoy entertaining most aren’t the ones with the biggest houses, fanciest dishes, or culinary school training. They’re the ones who have simple systems, go-to menus, and the confidence to be themselves.
That’s exactly what I teach in my 30 Days to Effortless Entertaining workshop.
The October 15th workshop begins right when you need it most — giving you time to implement what you learn for fall gatherings and taking you right through Thanksgiving and Christmas.
Over the next week, I’m going to share what’s possible when you have the right guidance and practical tools. Tomorrow, I’ll tell you about Susan’s transformation — and it might sound familiar to you.
Watch now!
Registration for October 15th closes soon.
Bacon Potato Soup with Cheddar
YIELDS ~1 QUART ADAPTED FROM PIGGLY WIGGLY
Ingredients
8 strips of raw bacon, diced
3 tbsp unsalted butter
1 med onion, diced
3 cloves garlic, minced
⅓ cups flour
2½ lb Gold or russet potatoes,
peeled and diced
4 cups broth
2 cups milk
⅔ cup heavy cream
1½ tsp salt
1 tsp pepper
¼ – ½ tsp ancho chili pepper
⅔ cup sour cream
Toppings
Shredded cheddar
Crumble Bacon
Chives
Sour cream
Directions
In a large pot, cook bacon on med heat until crispy and browned.Set aside bacon. Keep grease, adding butter and onion, cook until tender.
Add garlic, cook until fragrant. Sprinkle flour, stir until smooth.
Add potatoes, broth, milk, heavy cream, salt, pepper, and chili powder. Stir well.
Bring to a simmer boil. Cook until potatoes are done. Reduce heat to a simmer. Remove half of soup, blend with immersion blender, then return to pot. Add sour cream and bacon.
Top with your choice from topping list.
Chicken Soup
Ingredients
1 roasted chicken – plain orseasoned*
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
8 cups chicken broth
1 cup chopped flat-leafparsley
Butter or olive oil
Salt and pepper
Egg noodles, optional
Directions
Sauté onion, carrots, and celery in 1-2 tbsp olive oil or butter until onion is tender.
While roasted chicken is still warm, pull chicken from the bone into bite-size pieces. Add to vegetable mixture.
Add chicken broth and parsley. Season with salt and pepper to taste.
Add any other seasonings you might like such as thyme, tarragon, McCormick’s Mediterranean Spiced Sea Salt, or Yah’s.
If you’d like noodles, add at the end.
DeeDee’s Notes
- For the Roasted Chicken, the Provencal Chicken, EE page 231 makes this soup extra flavorful, but a grocery store roasted chicken works just fine too.
- Freezes well.
Sources & Resources
available here
Did you know …
In Week 3 of the “30 Days to Effortless Entertaining” workshop, we cover Menus and Recipes to ensure you’re enjoying the party with your guests and not, scrambling in the kitchen.
To learn more and register for the workshop, click here.
Just a reminder! The Guide, 2nd Edition is included in the workshop 😍!
CINDY
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