This bacon wrapped pork tenderloin is juicy and moist and an absolute favorite with our family whenever we have a bbq. 

Pork tenderloin is a very basic and affordable cut of meat but once you drizzle it in maple syrup and wrap it in bacon, it becomes a special treat! 

Ingredients needed for Bacon Wrapped Pork Tenderloin: 

(scroll down for complete printable recipe) 

• pork tenderloin
• salt
• black pepper
• garlic powder 
• maple syrup 
• bacon 

How to Make It:

• Lay the pork tenderloin on a baking sheet and using a sharp knife, score each side about 5 times.
• Season to achieve side generously with salt, pepper, and garlic powder. 
• Drizzle each tenderloin with maple syrup. 
• Wrap bacon around each tenderloin. 
• Grill on a hot medium high heat grill for about 10 minutes on each side until it reaches the internal temp of 145. 
• Remove from heat and let rest for 10 minutes before cutting. 

Adding pork tenderloin is a great addition to your menu to help feed a crowd. It’s quick and easy to make and it always disappears fast. People are always amazed to find out its pork. It tastes so good!

I hope y’all like this recipe and try it at your next barbecue. Enjoy! 
~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel 

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Bacon Wrapped Pork Tenderloin

These bacon wrapped pork tenderloins are moist and full of flavor. The sizzling bacon and the sweetness from the maple syrup are an irresistible combo.

Course Main Course

Cuisine American

Keyword BBQ, Main Course, Pork

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Ingredients

• Pork tenderloins
• Salt
• Black Pepper
• Garlic powder
• Maple syrup
• Bacon

Instructions

• Place tenderloins on a baking sheet. Score each tenderloin diagonally about 5-6 times on both sides.
• Season generously with salt, pepper, and garlic powder on both sides.
• Pour maple syrup over each side.
• Wrap strips of bacon around each tenderloin from one end to the other.
• Place on grill and pour the extra maple syrup and juices from the pan on top of the tenderloins. Cook about 10 minutes on each side until internal temp of 145 degrees.
• Remove from grill and tent with foil on a pan or cutting board. Let rest for at least 10 minutes before cutting and serving.

The post Bacon Wrapped Pork Tenderloin appeared first on My Everyday Ordinary Life.

I love this meal because:

• it’s delicious – savory and so good 
• it’s healthy – made with fresh ingredients 
• it’s fast – ready in about 30 minutes 
• it’s a one pan wonder – made in one pan makes for less dishes and that makes a happy momma! 

This Mediterranean dish is versatile and if you prefer, you can leave out the ground beef for a delicious vegetarian dish.
I use zucchini or just whatever squash I have on hand. Enjoy the recipe!

~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel 

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Zucchini and Black Bean Beef Skillet

Zucchini and Black Bean Skillet is an easy dinner to throw together that is delicious and healthy. Ground beef with rice, beans, and zucchini and tied together with tomatoes and seasonings make it a one pot wonder that your whole family will love.

Course Main Course

Cuisine American

Keyword Black Bean, Ground Beef, Main Course, Rice, Zucchini

Total Time 30 minutes minutes

Servings 10 Servings

Ingredients

• 2 lbs ground beef
• 4 small zucchini quartered lengthwise and diced
• 1 onion chopped
• 1 bell pepper diced
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 2 teaspoon dried oregano
• 2 cans 15 oz each Black Beans, drained & rinsed or 3 cups
• 1 can 28 oz Petite Diced Tomatoes, undrained
• 3 cups cooked white rice
• 1 1/2 cups shredded cheddar cheese

Instructions

• Add ground beef, onion, and bell pepper to a large 13” skillet over medium heat. Season with salt, pepper, and garlic powder. Sauté until ground beef is browned.
• Add zucchini and oregano and let simmer for a couple minutes.
• Add the black beans, diced tomatoes, and rice. Stir well and let cook until zucchini is soft.
• Taste and adjust seasonings as desired.
• Turn off heat and sprinkle with cheese.
• Serve and enjoy!

The post Zucchini and Black Bean Beef Skillet appeared first on My Everyday Ordinary Life.

I created this recipe one night when it was time to make dinner and I had no clue what to make so I just took what I had on hand and threw it together. Orecchiette pasta, some leftover Easter ham, some peas and carrots from the freezer and then I added some heavy cream and Parmesan cheese to make an easy sauce and it turned out amazing! It became an instant family favorite and I knew I had accidentally created a winner of a recipe. 

Orecchiette pasta is unique and perfect for this recipe since it catches little pockets of the creamy sauce but small shells would work equally well. 
I hope y’all enjoy this easy dinner! You can throw it together in about 30 minutes and it uses just one pot. Less time and less dishes always make a happy momma, am I right?! 
Sincerely,

-Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel 

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Parmesan Ham Pasta

Parmesan Ham Pasta is a creamy one pot wonder! The orecchiette pasta mixed with ham and veggies and tied together with a savory Parmesan sauce is a hit every time I serve it.

Course Main Course

Cuisine American

Keyword Ham, Main Course, Parmesan, Pasta,

Servings 8 Servings

Ingredients

• 16 oz. Orecchiette pasta
• 12 oz. frozen peas and carrots
• 2 cups fully cooked ham cubed
• 6 oz. shredded Parmesan cheese
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp dried thyme leaves

Instructions

• Bring salted water to a boil in a large pot. Add the pasta and veggies and simmer till soft, about 12 minutes. Drain but reserve about 2 cups pasta water.
• Over low heat, stir in the ham, Parmesan cheese, and heavy cream. Add the pasta water back in and stir until nice and creamy.
• Season it with the salt, pepper, garlic powder, and thyme.
• Enjoy!

The post Parmesan Ham Pasta appeared first on My Everyday Ordinary Life.

This classic King Ranch Chicken Casserole is creamy and cheesy and full of Tex-mex flavor. It has just enough spice to give it a little kick of flavor but not too spicy for the kids.

This recipe could very well be called the state casserole of Texas! It’s named after one of the oldest ranches in Texas and has classic Tex-mex flavor. It’s smooth and creamy with layers of chicken and cheese and a homemade mushroom gravy.

Ingredients Needed:

(scroll down for complete recipe with measurements and instructions)

• butter, I salted butter for everything 
• onion
• bell pepper
• mushrooms 
• all purpose flour
• chicken broth
• whole milk 
• salt
• black pepper
• garlic powder 
• chili powder
• diced tomatoes with green chilies, I use mild but you can use whichever level of spice you prefer
• cooked and shredded chicken
• corn tortillas
• shredded Monterrey Jack cheese  

How to Make King Ranch Chicken Casserole: 

• First you make the gravy by sautéing the onion, bell pepper, and mushrooms in the butter. Sprinkle the flour on top and brown and stir for just a minute or two. Add the broth, milk, and seasonings and whisk till smooth and thickened. 
• Add the diced tomatoes with green chilies and the chicken to the gravy and stir to combine.
• In a large casserole pan (I use a 4 quart pan) layer corn tortillas, the chicken mixture, and cheese. 
• Pour broth over everything and sprinkle the rest of the cheese on top.
• Bake in preheated oven for 30 minutes or until the cheese is melted and the filling is bubbling. 
• Serve and enjoy! 

The first time I ever had this casserole was at my friend Leah’s house many years ago when we were both young moms (and lived in Texas. She still does but I’m in Colorado now). It was soo good and I immediately asked her for the recipe. I have adapted it some to make the onions and bell peppers less crunchy to satisfy my kids and I also make the gravy instead of using canned cream soup. It’s a family favorite recipe that has long had a place in my recipe box. I hope y’all enjoy it! 

Happy Eating! 
~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel 

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King Ranch Chicken Casserole

This classic King Ranch Chicken Casserole is creamy and cheesy and full of Tex-mex flavor. It has just enough spice to give it a little kick of flavor but not too spicy for the kids.

Course Main Course

Cuisine American, Texan

Keyword Casserole, cheese, Chicken, Main Course, Tex-Mex

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 Servings

Ingredients

• 1/2 cup butter 8 tbsp, one stick
• 1 onion chopped
• 1 bell pepper chopped
• 1 cup mushrooms finely chopped
• 1/2 cup all purpose flour
• 4 cups chicken broth divided
• 1 cup whole milk
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 tbsp chili powder
• 1 - 10.5 oz mild diced tomatoes with green chilies
• 4 cups cooked and shredded chicken
• 18 corn tortillas
• 3 cups shredded Monterrey Jack cheese

Instructions

• Melt the butter in a large pot. Add the onion, bell pepper, and mushrooms and sauté for about 5 minutes till onions are transparent.
• Add the flour and stir till absorbed.
• Add 2 cups chicken broth and the milk and whisk till smooth.
• Add the salt, pepper, garlic powder, and chili powder and simmer till thickened.
• Stir in the diced green tomatoes with green chilies and the chicken.
• Preheat oven to 350 degrees.
• Layer 6 tortillas in the bottom of a 4 quart casserole pan. Place half the chicken mixture on top of the tortillas, sprinkle with one cup of cheese, and then place another layer of 6 tortillas, layer the rest of the chicken, sprinkle on another cup of cheese, and top with the last 6 tortillas.
• Pour 2 cups chicken broth over the top.
• Sprinkle the last cup of cheese over everything.
• Bake in 350 degree oven for 30 minutes or until the cheese is melted and bubbly.

Notes

I usually cook a whole chicken for this recipe. That way I have the broth I need and I save any extra shredded chicken for another use.

The post King Ranch Chicken Casserole appeared first on My Everyday Ordinary Life.

These homemade Runzas, also called Bierocks by a lot of people, are fluffy dinner rolls stuffed with a filling of savory cabbage, ground beef, and onions. Simple, hearty, and filling!

Runzas are famous in Nebraska and surrounding regions. They even have a restaurant called Runzas. We had friends in Nebraska who introduced them to us. But we also had family in Kansas who call them Bierocks. Same thing, different name. They’re just handy little hearty hot pockets! 

I make my own dinner roll dough but you can buy frozen dinner roll dough and use it for a quicker recipe. I’ve even used my bread dough sometimes. 
And my kids always like to fill a couple with pizza sauce, pepperonis, and cheese for a pizza hot pocket. You can stuff these with any filling you want.

True Nebraska runzas do not add any cheese to the filling but that is something you could add if wanted. The original runzas are so simple and basic. Just cabbage, ground, beef, and onions with some seasonings.

Ingredients Needed for Homemade Runzas: 

• water, lukewarm with a temperature between 105-110, warm enough to activate the yeast and not too hot to kill it
• sugar
• salt
• yeast, I use instant dry yeast 
• butter, I use salted butter for everything 
• bread flour
• ground beef
• onion
• cabbage, I usually double this recipe for our family which is nice because then I use the whole head of cabbage
• pepper
• garlic powder
• egg, for the egg wash

How to Make Runzas:

• Make the dinner roll dough and let it rise.
• While the dough is rising, make the runza filling.
• Punch down the dough and divide it into equal pieces and shape each piece into a smooth ball
• Roll out each dinner roll and spoon some filling on it.
• Bring the dough up over the filling and pinch it shut 
• Place on a baking sheet and brush with the egg wash.
• Bake for 25 minutes in 375 degree oven until lightly browned and golden
• Enjoy!

I always make a double batch of this recipe for our family. It uses the whole head of cabbage and there’s some leftovers for lunches the next day. These also freeze well but we usually don’t have enough to freeze! 
I use my cast iron skillet to make the filling. Cast iron is my favorite and I can’t get enough of it! It lasts forever and works so well for so many things. When I double the recipe I use my 13” skillet but when I make a single batch, a 10” skillet works just fine. 

If you are looking for more hearty family dinners check out these other recipes of mine:

• Cheesy Chicken Spaghetti 
• Lasagna Soup 
• Swedish Meatballs 
• Creamy Bacon Potato Soup 

Enjoy the runzas! It’s a great recipe to make with the kids. They love helping roll out the dough, spoon the filling, pinch the dough shut, and brushing on the egg wash. 
~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.   ~Rachel 

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Homemade Runzas also called Bierocks

Runzas are fluffy dinner rolls that are stuffed with a savory filling of cabbage, ground beef, and onion. Kind’ve like a German hot pocket.

Course Main Course

Cuisine German

Keyword Bread, Cabbage, Ground Beef, Main Course

Prep Time 1 hour hour 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 2 hours hours

Servings 12 Runzas

Ingredients

Dough:

• 2 cups lukewarm water
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp instant dry yeast
• 2 tbsp butter melted
• 4-5 cups bread flour

Filling:

• 1 lb ground beef
• 1 onion chopped
• 1/2 head of cabbage
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 egg plus 1 tbsp water for egg wash

Instructions

To Make the Dough:

• In the bowl of a mixer, put the water, sugar, salt, and sprinkle the yeast on top. Add the melted butter and gradually add the flour as you mix and knead the dough. Add flour gradually until you have a nice smooth dough. Knead for about 5 minutes.
• Turn the dough over and cover with plastic wrap. Let rise until doubled in size, about an hour.
• Punch down dough and divide into 12 equal pieces with a dough cutter. Shape each piece into a smooth roll by pinching the dough together and then rolling it in the palm of your hand.

To Make the Filling:

• While the dough is rising, go ahead and prepare the filling.
• In a large cast iron skillet, brown the ground beef and season it with salt, pepper, and garlic powder. Add the onion and sauté until ground beef is cooked through, about ten minutes.
• Add the chopped cabbage and stir. Cook until the cabbage is tender.

To Assemble the Runzas:

• Roll out each ball of dough and spoon filling onto the center. Pick up each corner of the dough and pinch it together on top, bringing the rest of the dough together until it’s pinched shut. Flip over and place on baking sheet.
• In a small bowl, whisk together the egg and water with a fork and using a pastry brush, brush the tops of the runzas with it.
• Bake in 375 degree oven for 25 minutes or until the tops are golden brown.

The post Homemade Runzas also called Bierocks appeared first on My Everyday Ordinary Life.

Swedish meatballs are moist and flavorful and have a unique taste from adding nutmeg and allspice. If you’ve ever been to IKEA and had their delicious Swedish meatballs, this is very similar to those. I just need to figure out how to make lingonberry sauce! I serve these on mashed potatoes with a veggie on the side for a delicious meal. 

Traditionally Swedish meatballs are made with both beef and pork and that’s how I like to do it. Adding the breadcrumbs and milk to the meat gives it a texture that’s similar to Salisbury steak which I love. 

Ingredients Needed:

• ground beef
• ground pork 
• panko breadcrumbs 
• onion
• eggs
• whole milk
• allspice
• nutmeg
• garlic powder
• pepper
• salt
• olive oil
• butter
• flour
• beef broth
• heavy cream 
• Worcestershire sauce 
• Dijon Mustard 
• fresh parsley, dried can work too 

How to Make Swedish Meatballs: 

• Mix all the meatball ingredients together in a bowl. I use my hands because it’s just easier to combine it all. 
• Shape the meat mixture into 4o small meatballs, around 1” in size. 
• Heat up a large skillet, add about 1 tbsp of the olive oil and 1 tbsp of butter and then add the meatballs. Cook evenly on all sides. 
• Remove cooked meatballs and place on a pan. 
• In the same skillet, make the gravy.
• Return the meatballs back to the gravy.
• Simmer till heated through. 
• Serve and Enjoy! 

This is a great family friendly meal that the kids love. Here’s a couple other recipes that your family will also enjoy: 

• Cheesy Chicken Spaghetti
• Lasagna Soup
• Beefy Noodles 

Happy Eating! 
~Rachel Ballinger 💕

“A lot of living happens in the kitchen.” 

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Swedish Meatballs

Swedish meatballs are juicy and flavorful and always a hit. If you’ve ever been to Ikea and had their meatballs, these are very similar. A delicious meal when served over mashed potatoes with a veggie on the side.

Course Main Course

Cuisine Swedish

Keyword beef, Ground Beef, Main Course, Meatballs, Pork

Total Time 45 minutes minutes

Servings 12 Servings

Author Rachel Ballinger

Ingredients

Meatballs:

• 1 pound ground beef
• 1 pound ground pork
• 3/4 cup panko bread crumbs
• 1/2 cup onion finely chopped
• 2 eggs
• 1/2 cup milk
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1 tsp garlic powder
• 1/2 tsp pepper
• 1 tsp salt
• Olive oil and butter for frying the meatballs

Gravy:

• 8 tbsp butter one stick
• 6 tbsp flour
• 4 cups beef broth
• 2 cups heavy cream
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped fresh parsley plus more for garnish

Instructions

• In a bowl, combine the ground beef, panko bread crumbs, ground allspice, ground nutmeg, onion, garlic powder, pepper, salt, eggs, and milk. Mix until thoroughly combined. I use my hands. 

• Shape the meat mixture into 40 small meatballs.
• In a large 13” skillet over medium-high heat, heat some olive oil and butter. Add the meatballs and cook for 7-8 minutes, turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.

• To make the gravy, melt the butter in the skillet. Whisk in the flour and sauté until it turns brown, whisking continuously.
• Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce, Dijon mustard, salt, black pepper, and chopped fresh parsley and simmer until it starts to thicken. 

• Add the meatballs back to the skillet and simmer for a couple minutes.
• Serve over mashed potatoes or buttered egg noodles.

The post Swedish Meatballs appeared first on My Everyday Ordinary Life.

This recipe freezes well so go ahead and make a double batch. One for dinner and one for the freezer. 

Ingredients Needed to Make Cheesy Chicken Spaghetti: 

• a whole chicken 

• spaghetti noodles

• butter

• mushrooms, finely chopped

• onion, finely chopped

• all purpose flour

• chicken broth

• 2 cups

• whole milk

• salt

• black pepper

• garlic powder

• mild diced tomatoes with green chilies

• shredded cheddar cheese, divided

Let’s Make it:

• Cook the chicken, debone and shred 
• Cook the pasta in the chicken broth 
• Make the creamy mushroom and onion sauce
• Mix together the sauce, pasta, chicken, and cheese 
• Place in a casserole dish and top with more cheese 
• Bake till cheese is bubbly 
• Serve and enjoy!

This is one of those comfort food dishes that the whole family will fall in love with. I hope it helps you realize that you can make real food with real ingredients and it doesn’t have to take all day to do it.

If you enjoyed this dish then I think you would also enjoy my:

• Beefy Noodles 
• Lasagna Soup 
• Creamy Bacon Potato Soup 

Happy Cooking! 

~Rachel Ballinger 💕

“A lot of living happens in the kitchen.”   ~Rachel 

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Cheesy Chicken Spaghetti

This creamy cheesy chicken spaghetti is made without velveeta or cream of mushroom soup. Cook up a simple white mushroom and onion sauce and use real shredded cheese for a delicious dinner the whole family loves.

Course Main Course

Cuisine American

Keyword cheese, Chicken, Main Course, Pasta,

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 10 Servings

Author Rachel Ballinger

Ingredients

• 1 whole chicken
• 1 lb spaghetti noodles
• 1/2 cup butter
• 1 cup mushrooms finely chopped
• 1 cup onion finely chopped
• 1/2 cup flour
• 2 cups chicken broth divided
• 2 cups whole milk
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 can mild diced tomatoes with green chilies
• 3 cups shredded cheddar cheese divided

Instructions

• In a large pot, place the chicken, cover with water and season generously with salt, pepper and garlic powder. Bring to a boil and simmer until soft, about an hour. Debone chicken and shred, reserving 3 cups for the recipe. Refrigerate the rest for another use.
• In the same chicken broth, cook the spaghetti.
• In a large pot, melt the butter. Add the onions and mushrooms and sauté for about 5 minutes until onions are transparent. Sprinkle in the flour and stir until absorbed. Add one cup chicken broth and milk and whisk till smooth. Season with the salt, pepper, and garlic powder. Let it simmer till thickened.
• Add the diced tomatoes and green chilies.
• Stir in 2 cups shredded cheese and stir till smooth and melted.
• Add the cooked spaghetti noodles, shredded chicken, and second cup of chicken broth to the sauce and stir.
• Taste and adjust seasonings as desired.
• Pour into a casserole pan and sprinkle the third cup of cheese on top.
• Bake uncovered in a 350 degree oven for 20 minutes until nice and bubbly.

The post Cheesy Chicken Spaghetti appeared first on My Everyday Ordinary Life.

This creamy bacon potato soup is so delicious and perfect for colder weather. Full of potatoes, sour cream, and bacon, it’s like a loaded baked potato soup. When you top a bowl of this hot soup with cheese, sour cream, and green onions it takes it to the next level of comforting goodness. 

Why I Like this Creamy Bacon Potato Soup: 

• Soup is my favorite food group and this one is very yummy!
• It’s full of so many delicious things. Bacon, potatoes, butter, cream, sour cream, it 100% fits in the comfort food category. 
• It’s like a loaded baked potato but in soup form. And who doesn’t like a loaded baked potato? 
• It’s a great soup for when you want to take a meal to a new mom or to somebody when they lose a loved one. Pair it with some soft homemade dinner rolls and chocolate chip orange scones and it’s a winner of a meal. 

Ingredients needed to make Creamy Bacon Soup: 

(Scroll down for full recipe with measurements) 

• bacon, chopped
• butter, salted 
• onion, chopped
• celery stalks, chopped
• large carrots, chopped
• minced garlic
• flour
• chicken broth
• potatoes, peeled and diced into 1” cubes
• whole milk
• salt
• pepper
• heavy cream
• sour cream
• parsley
• Toppings: Sour cream, shredded cheddar cheese, and chives or green onions 

How to make the soup:

(Scroll down for complete recipe) 

1. First you sauté the bacon in a big pot. Once cooked, use a slotted spoon to remove and place on a paper toweled lined plate to drain. 
2. Add butter to the bacon grease and melt. Add onions, carrots, and celery and sauté till tender. Add garlic.

3. Sprinkle the flour over the ingredients in the pot and stir until smooth. Sauté for a couple minutes.

4. Add the chicken broth, potatoes, milk, salt, and pepper to the pot.

5. Bring to a simmer and cook until potatoes are soft.

6. Reduce heat to low and partially blend with an immersion blender. I like the texture of mostly smooth but with still some potato chunks. Alternatively you can blend half the soup in a blender if you don’t have an immersion blender. Here’s the immersion blender I have. It’s powerful and amazing and one of my favorite tools. 

7. Add the heavy cream, sour cream, parsley, and cooked bacon and stir well.

8. Allow soup to simmer for 15 minutes before serving.

9. Ladle into bowls and top with sour cream, shredded cheddar cheese, and chives or green onions. Enjoy!

I realize this recipe makes a big pot of soup. I love it because it’s enough for our family with leftovers for the next day. But you can definitely split the recipe in half. If you split it in half, use about 6 potatoes. 

Enjoy the soup my friends!
~Rachel Ballinger 💕

”A lot of living happens in the kitchen.”   ~Rachel 

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Creamy Bacon Potato Soup

This creamy bacon potato soup is so delicious and perfect for colder weather. Full of potatoes, sour cream, and bacon, it’s like a loaded baked potato soup.

Course Main Course

Cuisine American

Keyword Bacon, Potato, soup

Servings 24 Servings

Author Rachel Ballinger

Ingredients

• 1 pound bacon chopped
• 6 tbsp butter
• 1 onion chopped
• 3 celery stalks chopped
• 2 large carrots chopped
• 1 tbsp minced garlic
• 1/2 cup flour
• 2 quarts 8 cups chicken broth
• 5 lbs potatoes peeled and diced into 1” cubes
• 2 cups milk
• 1 tbsp salt
• 1 tsp pepper
• 1 cup heavy cream
• 1 cup sour cream
• 2 tsp parsley
• Sour cream shredded cheddar cheese, and chives or green onions for toppings

Instructions

• Place chopped bacon in a large pot over medium heat and cook until bacon is crisp and browned. Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter, chopped onion, celery, and carrots to the fat and sauté over medium heat until veggies are tender about 5 minutes.
• Add garlic and sauté for about 1 minute.
• Sprinkle the flour over the ingredients in the pot and stir until smooth. Sauté for a couple minutes.
• Add the chicken broth, potatoes, milk, salt, and pepper to the pot.
• Bring to a simmer and cook until potatoes are soft.
• Reduce heat to low and partially blend with an immersion blender. I like the texture of mostly smooth but with still some potato chunks. Alternatively you can blend half the soup in a blender if you don’t have an immersion blender.
• Add the heavy cream, sour cream, parsley, and cooked bacon and stir well.
• Allow soup to simmer for 15 minutes before serving.
• Ladle into bowls and top with sour cream, shredded cheddar cheese, and chives or green onions.

The post Creamy Bacon Potato Soup appeared first on My Everyday Ordinary Life.