Crock Pot Loaded Baked Potato Soup

Can you tell I'm majorly obsessed with my crock pot? I love the idea of fluttering in the door, graceful as Snow White, arranging my apron so that it perfectly flows as I glide around the kitchen whilst whistling. But then reality strikes when I look in the mirror before I leave work. The AC wasn't working, so I'm a little sweaty, and I definitely didn't make washing my hair my priority that morning. I have mascara all over one eye (thanks, co-workers, for letting me know), and I slept 4 hours the night before and don't believe in coffee.

It is then that I curse that 5-minute window where I was inspired to cook a big meal.

Let's just start being realistic. If you are a working lady (and even if you are not), you enjoy walking into the house and having your meal made for you. Your husband probably does, too, because that means he doesn't have to wait to eat until you've battled that 30-minute traffic. I already have a recipe for potato soup that's to die for, but this one is definitely easier.

Shall we?

Ingredients:

• 6 potatoes, peeled and diced (I use red potatoes)
• 4 cups chicken broth
• 1/4 cup butter
• 1 medium onion, peeled and minced
• This is optional. Because we don't like onions, I use onion powder instead.
• 1 tablespoon minced garlic
• 3 teaspoons salt
• 2 teaspoons pepper
• 1 cup milk
• 8 oz. bag cheddar cheese
• 1/2 cup mozzarella cheese
• 1 tbsp. Chives
• 1 cup sour cream
• 1 tsp. ground mustard
• 1 tsp. Lawry's seasoning salt
• 8 slices of bacon, cooked and crumbled
• I buy the microwaveable kind, because I don't have the time or patience to make it on the stove. What's the point of making a crock pot meal when preparation takes 20 minutes?
• Extra cheese and bacon for sprinkling

Directions:

• After the potatoes are peeled and diced into small pieces, microwave them for about 5 minutes. Place in large crock pot.
• Throw all ingredients into the crock pot. Mix well.
• Turn the crock pot on low and let sit 8-10 hours.
• Using a potato masher, slowly "find" the potatoes inside the crock pot and mash them well. Stir.
• Serve hot, topped with more crumbled bacon and cheese, with a side of corn bread.

While I realize that no potato soup is particularly healthy, the main "foundation" for this soup is chicken broth, which is seriously better than other cream-based soups. This is perfect for a bistro night, served with a panini and fresh salad.

Love and flat-out-yumm,

Rachael

Apple Cider

In case you haven't noticed, I'm a little bit obsessed with fall. I've got all the leaves, lights, pumpkins and candles a girl could ever wish for. If it were up to me, I'd spend every weekend in a corn field with a cup of hot chocolate wearing my jean jacket (which is currently missing, so prayers are appreciated). Personally, I think this stems from being deprived of seasons until I moved to Virginia when I was 18.

Today, I was in WalMart grocery shopping (as is every great cook on a Sunday afternoon) and I couldn't help but notice all the cartons of apple cider. And then I realized that it couldn't be that hard. And you know what? It's not. This is better than 1,000 fall candles. The aroma that will fill your house is unbelievable, and it's the perfect fall treat.

Ingredients:

• 12 apples
• 1 orange
• 1 cup of brown sugar
• 1/4 cup cinnamon sugar mixture
• 4 cinnamon sticks, cut in half
• 1 tablespoon nutmeg
• 1 tablespoon of whole cloves
• 1 tablespoon cinnamon

Directions:

• Cut the apples up, leaving the stems, leaves, etc. We'll take care of those later. Toss them in a large pot.
• Cut up the orange and toss it in the with apples.
• Add the brown sugar, cinnamon sugar mixture, cinnamon stick halves, nutmeg, cloves and cinnamon.
• Cover with water.

• Have the water come about an inch above everything in the pot. Once it starts boiling, some of the water will evaporate.
• Mix well. Bring to a boil and leave for about an hour and a half. Check on it occasionally, and I'd stir it every thirty minutes.
• Lower heat and simmer for 2-3 hours.
• Remove from heat. Using a potato masher, mash everything in the pot. Simmer for awhile longer to make cider darker and sweeter.
• Using a strainer, drain the liquid into another large pot. 
• I had to strain mine about 3 times to get all the little pieces out of it. Do it as many or as few times as necessary to get a smooth cider.
• Discard all the "guts" in the strainer.
• Serve with a cinnamon stick as a stirring utensil.

Did I mention how great this stuff smells? If you're not interested in cider, at least make this so your home smells perfectly fall-y and festive.  Tim's not interested in apple cider, so I set aside half of this to boil at a later date so my home smells good again. We do what we can.

Love and fall,

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