Creamy Cheddar Potato Soup

It's a perfect weeknight meal.

•2 Pounds potatoes(your choice), peeled and boiled
•1 Stick butter or margarine
•1 Small onion, finely chopped
•3 Tbsp. chicken base
•2/3 Cup all-purpose flour
•1 Tbsp. kosher salt
•2 Tsp. black pepper
•½ Gallon milk
•3 Tbsp. dried basil
•2 Cups sharp cheddar cheese, shredded

In a large stock pot sauté onion in the stick of butter until translucent. Sprinkle the flour, chicken base, salt, and pepper into the butter and onions, and stir continuously until the flour is combined and pale brown in color (about 3-4 minutes). Whisk in the milk. With a handheld blender, blend the mixture until smooth. Add the potatoes and basil. Once the soup has heated to almost boiling, stir in the cheese until completely melted. Serve hot with crusty bread.

Parmesan Baked Herb Fries

Can fries be considered healthy?


Prep Time: 10 Minutes
Total Time: 50 Minutes

•4 Medium-large idaho potatoes, cut into thick fries
•2 Tbsp. vegetable or olive oil
•1 Tsp. italian herb seasoning
•½ Tsp. onion powder
•½ Tsp. garlic powder
•Pinch of kosher salt or freshly ground sea salt
•Pinch of freshly ground black pepper
•2 Tbsp. freshly grated parmesan cheese (must be finely grated right before preparing)

Combine the oil, seasonings, and cheese in a bowl, then toss with the fries. Mix them around with your hands or a big spoon, and make sure that every fry is coated. Lay the fries out in an even layer on a baking sheet lined with foil and a cooling rack. Bake at 425° for about 40 minutes, or until they are all golden brown. I like to sprinkle over a little more parmesan right after they come out of the oven, and serve.

Creamy Basil Potato Soup

Delicious potato soup, infused with the taste of Italy.


Prep Time: 30 Minutes
Total Time: 45 Minutes

•6-8 medium sized diced Yukon Gold potatoes
•6 Cups of chicken broth
•2 Tbsp. chopped fresh basil
•1 Cup fresh green beans, trimmed and cut in half
•½ Cup unsalted butter
•1 small sweet yellow onion, diced
•2 ribs of celery, diced
•3 cloves of garlic, chopped
•½ Cup flour
•Handful of fresh basil
•1 Cup of milk
•1 Cup of heavy cream
•½ Cup cheddar cheese
•1 Tbsp. fresh ground sea salt
•1 Tbsp. fresh ground black peppercorns
•Parmesan to top every bowl

Place the potatoes in a pot of cold water, and bring to a boil. Boil the potatoes about 5 minutes, or until almost fork tender, then drain. In the meantime, bring your broth and 2 Tbsp. of basil to a boil. Steam your green beans in a separate pot. Sauté the onion, celery, and garlic in the butter. Once they become translucent, add the flour and stir until the mixture turns a pale tan color. Whisk the flour mixture into the boiling broth, until there are no lumps. Now you can add your potatoes and green beans. In your blender add the milk, cream, and handful of basil, and blend until smooth. Slowly pour into the broth. Bring to bowl, stirring frequently. Add your cheddar, salt, and pepper and stir until creamy. Garnish with parmesan cheese.