I won’t lie and say I’m attempting the Dinner Challenge. I’m not. Cooking is not something I’m focusing on right now. But I do wanted to post these two recipes, Potato Soup & Cheese Biscuits. Together, it’s one of my favorite winter meals. Two very simple recipes that I’m able to throw together after a full day at work and enjoy before 9 at night. It makes Aaron happy too (always a plus). And the best part, as you can see, it makes enough for leftovers…Just add a Root beer and, my lunch for the next day.
4 Medium Potatoes (Chopped) 1/4 tsp. Salt
4 Slices Bacon 2 c. Milk
1 1/2 c. Water 1 8 oz. Carton Sour Cream
2 Chicken Bouillon Cubes 1 1/2 T. Flour
1/2 c. Chopped Onion Parsley
Fry bacon and remove from pot. Combine potatoes, water, bouillon cubes, and salt. Cover and cool until tender. Add 1 cup of milk and onions and heat. In bowl, blend sour cream and flour. “Gradually” add remaining milk. Slowly pour into soup mix. Add cooked bacon and parsley. Cook until thick.
2 c. Bisquick mix 1/4 c. Margarine, melted
2/3 c. Milk 1/2 tsp. Garlic Powder
1/2 c. Shredded Cheddar Cheese
Mix Bisquick, milk, and cheese. Stir until thoroughly mixed. Drop medium spoonfuls onto ungreased cookie sheet (or baking stone). Bake at 450 for 8 to 10 minutes. Mix margarine and garlic powder and brush on warm biscuits.
I hope you like it.