Potato Bacon Soup & Chocolate Chip Zucchini Cookies

Potato Bacon Soup
6-7 large potatoes, peeled and cut into bite size pieces
1 medium onion, chopped
2 cans (14.5 oz) chicken broth
1 can (10 ¾ oz.) cream of chicken soup
1 can (10 ¾ oz.) cream of celery soup
8 oz cream cheese, softened & cubed
1 tsp garlic powder
1/2 cup butter
Salt & pepper, to taste
1/2 cup milk, for thinning, optional
1 pkg real bacon bits or cooked crumbled bacon (any amount that you like)
Cheddar cheese, shredded
Green onions

Cook potatoes and onion in chicken broth along with just enough water to cover potatoes and onions; cook until tender. Once potatoes are tender, use a potato masher to mash a few to make soup thicker, (optional). Add cubes of cream cheese; remove from heat until melted. Return kettle to low/medium heat; add half of bacon, soups, butter, milk and spices; cook for another 10 -- 15 minutes. Garnish soup with cheese, bacon bits and green onions.

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Chocolate Chip Zucchini Cookies
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 cup grated & peeled zucchini
2 cups flour
1 tsp soda
1 tsp cinnamon
1/4 tsp salt
1/2 tsp nutmeg
1/2 tsp cloves
1 cup raisins
1 cup chocolate chips
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. In a large mixing bowl, add shortening, sugar and brown sugar, beat until smooth; beat in egg. Add remaining ingredients and mix until well combined. Make cookies and bake for 10 minutes or spread in a 9 x 13 in greased pan and bake for 20 min for bars.

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Laverne Diede
Rhonda Fitterer

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