Oven Baked Honey Basil Salmon

 Bacon Cheeseburger Loaded Potato Soup

Amy Johnson

 

Perfect For A Cold Night! 

 

INGREDIENTS

6-8 yukon gold potatoes, peeled and cubed 1″
1 onion diced
2-3 tbsp minced garlic
1 cup heavy cream
2 cups whole milk
1/2 stick of salted butter
4 cups chicken broth
1 1lb ground sirloin from T & T meats
1/2 lb Bubba Sausage
6 pieces of bacon
1 1lb Velveeta Cheese (you can use Mexican Velveeta for a little kick)
1 tsp diced jalapenos

 

TO EACH BOWL

Sour cream
Colby Jack cheese
Chives

 

1 tsp Salt
2 tsp Pepper
Tony’s creole seasoning as much as you want.

 

COOKING STEPS

 

Brown meats, drain and set aside. Use some of the drippings to saute onions and garlic. Cook bacon until crisp, and chop or break into small pieces.

Boil potatoes in chicken broth with butter and seasonings until tender.  Once tender, add milk, heavy cream and cubes of Velveeta to the potatoes. Add meats, and use a meat masher to mash the potatoes up some, leaving some chunks. Bring all that to a boil then simmer for 15 minutes stirring occasionally to make sure all cheese is melted and soup is the consistency you want. I did add about a cup of colby jack to mine at the end to help thicken it up. I also added the bacon last. But don’t think it matters if you add it when you add the other meat. 

This with my jalapeno cheddar cornbread, would be the perfect combo for a cold night!!