Easy Loaded Baked Potato Soup

This soup is addictive.  Seriously. It’s almost last meal material if you ask me….and even better, it is easy. I have also made this soup from scratch with milk, cream, flour, etc. but honestly, it tastes just as good using the cream of potato soup and saves you time and effort. So, why not? 

RECIPE: Easy Loaded Baked Potato Soup

Servings: 4


1/4 cup grated carrot

1/4 cup diced onions

2 tablespoons butter

2 (10-3/4 oz) cans Campbell’s Cream of Potato

2 cups milk

1 teaspoon celery seed

6 slices of bacon, cooked and crumbled

4 oz. Velveeta , cubed

Salt and Pepper, to taste

Optional for garnish:

1-2 green onions, chopped

extra bacon crumbles

shredded cheddar cheese

sour cream


1. In a medium skillet, melt butter over medium heat. Add carrots and onions. Saute approximately 4-5 minutes until tender.

2. In a stockpot, add cream of potato soup, milk, celery seed, bacon crumbles, carrots, and onions. Stir well. Bring to a boil. Reduce heat to medium and add Velveeta cubes. Stir until cheese is melted. Serve in bowls with desired toppings/garnish.


I think I’m ready for a cold winter’s day now…fire burning, snow falling, and soup. Lots and lots of soup. 

Oh, and you know I can’t resist an old commercial (plus I must give credit where credit is due):


Sweet Smothered Green Beans

This sweet, buttery, brown sugary, bacony goodness always gets rave reviews. Everyone always asks me “what did you put in those?”.

RECIPE: Sweet Smothered Green Beans

Servings: approx. 6

2 (14.5 ounce) cans whole green beans, drained

1/4 cup chopped onion (optional)

1/2 pound bacon, cooked and crumbled

1/2 cup butter, melted

1 cup brown sugar

1/2 teaspoon garlic salt

1 teaspoon worcestershire

1 teaspoon soy sauce


1. In a small bowl, mix together melted butter, brown sugar, garlic salt, worcestershire, and soy. Add drained green beans.  Stir in crumbled bacon and onions.

2. Transfer to baking dish and bake at 350 degrees for 25-30 minutes or until green beans are hot.

P.S. Roots-this is for you!


Stuffed Romano Chicken (with garlic lemon butter sauce)

This is one of my favorite chicken recipes.  Boneless, skinless chicken breasts are stuffed with cheddar and cream cheese, coated in an Italian bread crumb/romano cheese mixture, and then drenched in a garlic lemon butter sauce and then baked.   There are so many different variations you can try with this recipe! First of all, if you are trying to watch your calories (unlike me), this tastes great without the cheese filling. If you don’t like cream cheese, leave it out and just use cheddar cheese. You can also add bacon pieces to the cheese stuffing (yum!) or stuff the chicken with pepper jack cheese or use onion and chives cream cheese instead of regular cream cheese…whatever floats your boat. Enjoy!

Recipe: Garlic Lemon Butter Stuffed Chicken

Servings 6


6 boneless, skinless chicken breasts

4 ounces cream cheese, softened

1 cup cheddar cheese, shredded

1 cup milk

1 cup Italian bread crumbs

1 cup grated Romano cheese

1/2 cup butter (1 stick)

1 tablespoon minced garlic

2 tablespoons fresh squeezed lemon juice

1/2 teaspoon garlic salt (to taste)

1/2 teaspoon paprika


1. Preheat oven to 350 degrees. Spray baking dish with cooking spray.

2. In a small bowl, mix together softened cream cheese and shredded cheddar cheese.

3. Butterfly each chicken breasts by cutting horizontally through the center, but not completely through. Stuff each chicken breast with cheese mixture.

4. Place milk in a shallow bowl. In another bowl, combine bread crumbs and romano cheese. Dip each breast in milk, then in bread crumb mixture, patting firmly to coat. Place on baking dish.

5. In a small saucepan, melt butter over medium heat. Stir in garlic and lemon juice and then drizzle evenly over chicken. Sprinkle chicken with desired amount of garlic salt and paprika.

6. Bake for 35-40 minutes or until chicken is no longer pink and juices run clear.