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Easy Potato Soup with Cheddar, Bacon and Scallions
4 ounces full-fat cream cheese
1 medium yellow onion
2 medium stalks celery
3 cloves garlic
2 to 2 1/2 pounds potatoes
4 slices bacon (about 4 ounces)
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 (32-ounce) box low-sodium chicken broth (4 cups)
1 cup whole milk
2 tablespoons cornstarch
4 ounces sharp cheddar cheese, shredded (about 1 cup)
2 medium scallions
Cut 4 ounces cream cheese into 16 pieces and let it soften at room temperature while you prepare the soup. Prepare the following, placing them all in the same medium bowl: Dice 1 medium onion and 2 medium celery stalks, and mince 3 garlic cloves. Peel 2 to 2 1/2 pounds russet potatoes, cut into 1/2-inch cubes, and place in a separate bowl.
Tear 4 slices bacon in half crosswise and place in a 6-quart or larger electric pressure cooker or Instant Pot in a single layer. Cook with the Sauté function until the bacon fat is rendered and the bacon is browned, flipping halfway through, 6 to 8 minutes total. Transfer the bacon to a paper towel-lined plate. Drain all but 2 tablespoons of the rendered bacon fat.
Add the onion, celery, garlic,1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper to the pot. Cook on the Sauté function, stirring occasionally, until softened, about 5 minutes. Turn the pressure cooker off. Add the potatoes and 1 box chicken broth.
Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure. It should take about 15 minutes to come up to pressure. Meanwhile, place 1 cup whole milk and 2 tablespoons cornstarch in a small bowl and whisk until the cornstarch is dissolved. Shred 4 ounces sharp cheddar cheese (about 1 cup) on the large holes of a box grater, thinly slice 2 medium scallions, and crumble the bacon.
When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure.
Turn on the Sauté function. When the soup is simmering, whisk the milk again to dissolve the cornstarch. Stir the milk and cream cheese cubes into the soup, and simmer until the soup is thickened and the cream cheese is melted, about 4 minutes.
Turn off the cooker and let the soup cool 10 minutes before serving so that it can thicken. Divide the soup between bowls and top with the crumbled bacon, cheddar cheese, and scallions.
Bacon and Egg Fried Rice
1 tablespoon vegetable oil
3 large eggs, beaten
8 ounces bacon, cut into 1-inch pieces
1 medium onion, finely diced
5 cups cooked rice (blue moon white short or medium grain brown works well), fluffed and cooled
1/2 teaspoon salt
1/4 teaspoon sugar
2 tablespoons soy sauce
Fresh black pepper, to taste
3 scallions, chopped
1 cup frozen peas or corn (or both!)
Heat the oil in your wok or nonstick frying pan over medium heat and add beaten eggs. Gently scramble the eggs, remove from the wok, and set aside.
Keeping the heat at medium, add the bacon to the wok and allow it to render down and become crisp. The level of crispiness you achieve here is totally based on personal preference. Once the bacon’s looking good to you, take it out of the wok and set aside, along with the scrambled eggs. Leave the bacon fat in the wok.
Add the diced onion and frozen veg to the wok and stir-fry until translucent. Then add the cooked rice and stir-fry for 2 to 5 minutes. Use your spatula to flatten out and break up any clumps. Add the salt, sugar, soy sauce, and pepper. Give everything a good stir for another minute or so.
When you start to see steam coming off the rice, it’s heated through. If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to large clumps of rice will also help to break them up. To finish the dish, stir in the scrambled eggs, cooked bacon, and scallions. Serve!
Watermelon Radish and Arugula Salad
For the vinaigrette:
2 tablespoons blood orange juice (or other citrus)
2 tablespoons white wine vinegar like pinot noir
1 shallot, minced
1/2 teaspoon flaked sea salt
4 tablespoons extra virgin olive oil
For the salad
5-6 cups of arugula
2-3 watermelon radishes thinly sliced, about 3/4 cup
1/4 cup fresh cilantro leaves
1 avocado, thinly sliced
1/4 cup crumbled goat cheese
In a small jar combine the blood orange juice, white wine vinegar, minced shallot, and salt. Whisk or shake lightly. Add in the olive oil while whisking, or add and cover and shake the jar until combined.
In a shallow bowl, combine the thinly sliced radishes and 2 tablespoons of the vinaigrette. Allow to marinate for at least 10 minutes, but this can be done ahead and stored in the refrigerator until ready to eat.
Before serving, place the arugula, cilantro and the marinated radishes together with the remaining dressing. Toss to coat.
Garnish the salad with avocado slices and cheese. Serve.