Bacon and Caramelized
Michael Cutler Company
2 tablespoons olive oil
One jumbo-size sweet
onion, peeled and
(about 3 cups)
1/2 cup shredded carrots
1 package ( 1 lb. 4 oz.)
partially cooked red
potato wedges, cut in
half (such as Simply
3/4 cup precooked bacon
bits (such as Hormel
Real Crumbled Bacon),
plus more for garnish
2 ounces cream
3 cups Kirkland Signature
Darigold* sour cream
Chopped fresh parsley
Shredded Cheddar cheese
Set a 3-quart stock pot over medium-high heat for
30 seconds. Add 2 tablespoons butter and olive oil;
stir in onions and sauté until lightly browned and
caramelized (about 10-15 minutes). Remove onions
and set aside.
Add carrots and 1 tablespoon butter to the pot; sauté
until carrots are tender, about 2 minutes. Add potato
wedges and sauté for 3 minutes, or until potatoes are
slightly browned. Stir in onions and 3/4 cup bacon bits.
Reduce heat to medium; add cream cheese and stir
until melted. Add milk and cook, gently stirring, until
the soup begins to thicken.
Serve with a dollop of sour cream, crumbled bacon,
parsley and a sprinkling of Cheddar cheese. Makes
Tips: Cooked bacon strips, diced, can be substituted.
Partially cooked diced potatoes with onions can
Brands may vary by region; substitute a similar product.
Santa Fe Chicken and Potato Soup
Top Brass/Farm Fresh Direct
2 medium russet, white or
yellow potatoes, or 3-4
small red potatoes
1 boneless chicken breast
( 6-8 ounces)
1 14 1/2-ounce can diced
tomatoes and chiles
1 14-ounce can
1 1 1/4-ounce packet
Cut potatoes into 1/2-inch cubes.
On a separate cutting board, cut chicken into
In a 1-quart microwave-safe dish, combine potatoes,
chicken, tomatoes, broth and taco seasoning, mixing
well. Cover tightly with a lid or plastic wrap.
Microwave on high for 15 minutes (cooking time may
vary depending on your microwave), or until potatoes
and chicken are done. Let sit for 2 minutes. Use oven
mitts or tongs to remove the dish from the microwave.
Remove plastic wrap carefully to prevent burns from
steam. Makes 4 servings.
Courtesy of the U. S. Potato Board.