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Great Comfort Food for the Cooler Months

15 September 2015
Grace
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This Slow Cooker Split Pea Soup is a simple but hearty meal that is great for the fall and winter months. You may not ever settle for the canned option again after trying this recipe!

 

Seasonal changes, even when welcomed, usually mean a bit of a cold for me. Particularly when I feel the autumn air creeping in and am feeling a bit under the weather, a warm, filling soup really hits the spot. I confess to eating the canned versions too many times, but since discovering so many of these easy recipes for my Crock-Pot, I don’t think that I could ever go back to that! The savory and smoky flavor of this split pea soup is a real winner.

 

Recipe and photo courtesy of Mama Loves Food

 

GO TO THE NEXT PAGE FOR INGREDIENTS, DIRECTIONS & FURTHER COMMENTS

 

This Creamy Soup Equals Yummy Comfort!

09 September 2015
Grace
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Argo cornstarch, bacon, baked potato, Baked Potato and Bacon Soup, baked potato soup, baked potatoes, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, casserole, cheese, Cheesy, Chiquita, Clabber Girl, College Inn, comfort, comfort food, Cool Whip, creamy, creamy soup, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, easy, easy soup, eat, Eggland's Best eggs, entree, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, low-hassle, low-hassle soup, lunch, main course, main dish, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potato, potato soup, potatoes, Powdered sugar, quick, quick soup, recipe, Ritz crackers, Sara Lee, Sargento, side, side dish, simple, simple soup, slow cooker, soup, soup with bacon, soup.recipe, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Baked Potato and Bacon Soup is another one of those easy to prepare creations that is rather fancy-looking (and rich-tasting), enough so that it will do nicely at most any gathering. Yet, it is perfect as part of a hectic weeknight dinner.  It’s a low-hassle dish that comfort-food dreams are made of.

 

I don’t know about you, but after a harried holiday, even one like Labor Day, I tumble into the following week feeling that I need a vacation from the vacation.  It’s not that I’m on death’s door or anything, just a bit worn out and crabby and sore enough that I don’t feel like doing much more than what is absolutely necessary to do right away.  Surely I’m not the only one?  Well, this soup is good for times like that.  With a little advance prep, you can take this soup from necessary ingredients to fully cooked in, oh, 15 minutes, absolute tops–really more like 10 minutes.  And by advance prep, no, I don’t mean any elaborate chopping or fancy pre-cooking; there’s none of that here.  Just fry some bacon and throw some potatoes in the oven for a while, and you’ll be good to go.  That’s not so hard, is it?

 

Recipe and photo courtesy of The Kitchn

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: Use leftover potatoes or bake some the night before to make this soup.

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