Loaded Potato Soup

Yield: 
4 servings (serving size: about 1 1/4 cups)

Recipe Time:
Hands-On:  20 Minutes
Total:  20 Minutes

Nutritional Information

Calories 325
Fat 11.1 g
Satfat 5.2 g
Monofat 4.5 g
Polyfat 0.8 g
Protein 13.2 g
Carbohydrate 43.8 g
Fiber 3 g
Cholesterol 27 mg
Iron 1.3 mg
Sodium 670 mg
Calcium 261 mg




Ingredients
4 (6-ounce) red potatoes
2 teaspoons olive oil
1/2 cup prechopped onion
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, halved
1.5 ounces cheddar cheese, shredded (about 1/3 cup)
4 teaspoons thinly sliced green onions

Preparation

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Standing Rib Roast with Cabernet au Jus

Total Time:2 hr 40 min
Prep:30 min
Cook:2 hr 10 min
Yield:6 to 9 servings








Ingredients
1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed
Fresh rosemary and thyme, roughly chopped
Kosher salt and freshly cracked black pepper
Olive oil
2 carrots, cut in chunks
2 potatoes, peeled and cut in chunks
1 onion, cut in half
2 cups Cabernet Sauvignon
Pinch sugar
1/4 cup water or beef drippings
2 tablespoons chopped parsl

Directions
Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.

Preheat oven to 325 degrees F. Place the roast, rib side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 to 125 degrees F. for medium rare.

Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding. Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving.

Main Ingredient: Beef Meat Carrot
Course: Dinner, Main Dish
Dish: Roast
Technique: Roasting
Occasion: Holiday
Who's Dining: For A Crowd
Season: Spring