Baked Potato Soup & Antipasti Salad

Well, I am going to try to post my first blog....let's see how it goes....

After going on vacation to the Keys with my husband, I was really in the mood for one of my favorite soups, Baked Potato Soup. It is just one of the best soups I've ever had. So, I started to look around at different websites trying to find one that had a recipes for this soup and that looked and sounded delicious. I found the perfect recipe at http://www.annies-eats.com/ and it was just yummy! I paired it with my version of Antipasti Salad and dinner was done!

Loaded Baked Potato Soup

4-5 Russet Potatoes

4 Tablespoons Butter

1/2 Cup Flour, divided

6 Cups 2% Milk

2 Teaspoons Salt

Fresh Black Pepper to taste

3/4 to 1 cup shredded cheddar cheese

1/2 Cup Green Onions

1/2 Cup Sour Cream

For Toppings:
Bacon pieces, Sour Cream, Cheddar Cheese, Green Onions

Directions:

Preheat oven to 400. Prick the potatoes with a fork and place on a baking sheet and bake for 1 hour. Remove from oven and let sit until cool to handle. Scoop the insides into a bowl and discard the peel. Mash with the back of a spoon until smooth.

In a large pot melt 4 tablespoons of butter. Add 1/4 cup of flour to the pot and whisk into the butter. Cook, whisking constantly, until golden brown, about 2 minutes. Whisk in the milk and rest of the flour. Cook until thick and bubbling, about 6-8- minutes. Mix in potato. Whisk in salt, pepper, and cheddar cheese until cheese is melted. Remove from the heat and add sour cream and green onions.

Serve immediately. Garnish with more cheese, bacon pieces, green onions, and sour cream as desired.

Antipasti Salad

Salt & Pepper

1/2 Head of Radicchio, thinly sliced

1 Head of Romaine Lettuce, thinly sliced

Basil Leaves, sliced if large

Handful of Kalmata Olives, chopped

Small Fresh Mozzarella Balls, cut in half

Roasted Red Peppers, cubed

Cherry Tomatoes, cut in half

Marinated Artichoke Hearts

6 ounces hard salami- cubed

2-3 Tablespoons Red Wine Vinegar

About 1/4 Cup EVOO

Dried Basil

Directions:

Whisk Red Wine Vinegar, EVOO, dried basil, salt, and pepper in a bowl and set aside.

Place romaine lettuce in bottom of big dish. Top with rest of ingredients and drizzle with dressing. Serve with garlic bread.