baked potato soup

baked potato soup | she likes to eat

i could not be more excited about spring arriving (only 6 more days until it’s official! ::breaks into wild happy dance::) we have had a rough winter here in the ozarks and, boy am i glad to see the snow go. (although the little she is pretty upset about it – i have never met someone who loves the snow as much as that little half-colorado kid does.)

so in one last winter hurrah, i want to share a cold-weather wonder that is a staple around here – baked potato soup. it is super thick and perfectly creamy, and topped with crispy bacon, it’s one of my favorite comfort foods. ¬†oh, and extra points: it’s always a win for me in the meat-and-potato husband department.

*to make this whole30 friendly, omit the heavy cream – that’s it! oh and make sure not to go for the sour cream or cheese garnishes ūüôā

baked potato soup
adapted from the nordstrom friends & family cookbook


3-4 tbsp olive oil

4 cloves garlic, minced

1 yellow onion, chopped

2 carrots, peeled & chopped

2 celery stalks, rinsed well & chopped

1  bay leaf

2 tsp dried thyme

6 cups (48 oz) chicken stock (low-sodium)

4 large baked idaho potatoes, flesh scooped from shell and mashed (**see below)

1 cup heavy cream

coarse sea salt & pepper

for garnish:
sour cream, shredded cheddar cheese, chopped green onion (green & white parts), 6-8 slices bacon (cooked until crisp & crumbled)


1. in a large pot over medium-high heat, warm the olive oil and swirl to coat the bottom of the pan. add the garlic, onion, carrots, celery, bay leaf, and thyme. saute, stirring frequently, until the vegetables are softened, about 10 minutes.

2. add the chicken stock and bring to a simmer, then simmer uncovered for 30 minutes. (the veggies should be very tender.) discard the bay leaf. add the baked & mashed potatoes, cover, and simmer for 10 minutes.

3. remove from heat and, using an immersion blender (or in batches with a blender), blend the soup to make creamy – as desired. (if you like your soup chunky or not as creamy, you can skip this step.) whisk in heavy cream, a heaping 1/8 tsp sea salt, freshly ground pepper (to taste), and return to heat, on low, for about 5 minutes. ladle soup into bowls and top with a dollop of sour cream, cheddar cheese, green onion, and crumbled bacon (about one crumbled slice per bowl).

recipe makes about 6-8 bowls.
keeps for 4-6 days in fridge in an airtight container.
reheat in microwave or on the stove.

**to bake the potatoes, i follow this “recipe” from the kitchn. they turn out perfectly every time.


dalreach house sandwiches

dalreach house sandwiches - she likes to eat

my maternal grandparents used to live in london, and every thanksgiving when they weren’t able to go back to the states they would ¬†travel up to scotland with all of their expat buddies and stay at a manor called dalreach house (pronounced dal-reek). they would enjoy the holiday amongst other texans, drinking scotch, eating too much, and illegally fishing for salmon in the river.

on the day after thanksgiving their first year at dalreach, the texans were wondering, “hey, what do we do with all this leftover turkey??”
then another texan (my grandma) said, “well, i have lots of¬†jalape√Īos¬†in my suitcase from my last trip home!”
and the dalreach house sandwich was born.
it’s made on sturdy toasty bread,¬†with lots of melty cheese, hunks of leftover¬†turkey, crispy bacon, and topped with as many¬†jalape√Īos¬†as you can handle.

this is honestly the only holiday recipe i look forward to all year long. i hope your family loves it as much as the chapmans and the barbers (and now the todds) do!

the dalreach house sandwich


leftover turkey from thanksgiving dinner

shredded cheddar cheese

cooked bacon (in strips)

pickled¬†jalape√Īos (from a jar, not fresh)


whole grain bread


1. set the oven to broil, at about 500. take all of your bread slices (one slice for each sandwich) and lightly toast them, either in the oven on broil or in your toaster.

2. for each open-faced sandwich: spread mayo on one slice of bread (this depends on how much mayo each person likes). then top with thickly sliced turkey and 2-3 strips of bacon, then cover with shredded cheese. top with¬†jalape√Īos¬†as desired (for me or my mom, it’s LOTS).

3. broil in the oven for about 3-5 minutes, until cheese is completely melted and crust is nicely toasted & crispy. (watch them – they won’t take long and you don’t want them to burn.)

have a very happy thanksgiving and enjoy lots of these on the day after!

eggs benedict

breakfast is hands-down my favorite meal.
eggs, pancakes, breakfast burritos, french toast… not many things get me as excited as a good breakfast or brunch.

whenever we are out for brunch or at a joint with good breakfast, i always order the eggs benedict. (i totally judge the place on how good their eggs benedict is.) i love the fluffy eggs, on top of the warm canadian bacon, atop the slightly crispy, buttered english muffin… all of this is generously covered with the lovely, never-disappointing hollandaise sauce – creamy, buttery and hopefully drenching the entire plate.

eggs benedict


4 egg yolks

3 1/2 tbsp fresh lemon juice

1/8 tsp worcestershire  sauce

1 tbsp water

1 cup butter, melted (2 sticks)

1/4 tsp salt

8 eggs

1 tsp distilled white vinegar

8 strips (or rounds) canadian-style bacon

4 english muffins, split

2 tbsp butter, softened


to make the hollandaise:
1. fill the bottom of a double boiler part way with water. make sure that the water does not touch the top pan. bring water to a gentle simmer. in the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, worcestershire sauce, and 1 tbsp water.

add the melted butter to the egg yolk mixture 1 or 2 tbsp at a time while constantly whisking the egg yolks. if hollandaise begins to get too thick, add a teaspoon or 2 of hot water. continue whisking until all butter is incorporated. whisk in salt, then remove from heat. place a lid on the top pan to keep the sauce warm.

2. preheat the oven to broil. to poach the eggs: fill a large saucepan with 3 inches of water. bring water to a gentle simmer, then add vinegar. carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3  minutes. yolks should be still soft in the center. remove eggs from the water with a slotted spoon and set on a warm plate.

3. while the eggs are poaching, brown the bacon in a skillet over medium-high heat and toast the english muffins on a baking sheet under the broiler.

4. spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. place 2 muffins on each plate and drizzle with hollandaise sauce. sprinkle with finely chopped chives and a bit of paprika and serve immediately.


photo via
recipe via

gwyneth’s B.L.A.T. sandwich

veggie B.L.A.T. sandwich

we all know gwyneth. and we all love gwyneth.
i especially love her – not only for the way she sings “forget you” in that episode of glee, but¬†– for her love of food.

she makes this delightful sandwich called the BLAT, that she shared in her GOOP newsletter:
bacon, romaine lettuce, avocado & tomato.

veggie B.L.A.T. sandwich

1 tbsp olive oil

8 slices whole grain bread

1/2 cup mayonnaise

8 slices bacon (you could also use turkey bacon)

2 very ripe tomatoes, sliced

1 ripe avocado, sliced

romaine lettuce

salt & pepper


1. cook bacon according to instructions on package. spread each slice of bread with a tablespoon of mayonnaise, then sprinkle with coarse salt and pepper. layer on top of 4 slices: bacon, tomato, avocado and lettuce. top with the remaining four slices.

cut each sandwich in half and serve.