I made the mistake of accompanying my roommate on two shopping trips this evening. For someone on a graduate student budget, this was not the best idea. At least I get to blame him for my purchases. I did end up getting a nice outfit for our department holiday party on Friday, though.
All I could think of the whole time was making this soup and sandwich combo when I got home and it was delicious! But how can you ever go wrong with bacon, cheese, and avocado?
I had planned to take more pictures during the process but I was just so darn HUNGRY! I’ll make sure to take more next time.
I made the potato soup yesterday without following a recipe or paying close attention to the amounts I was using. So for this post I estimated the amount of chicken stock and milk I used. Just use your own judgement on how thick and creamy you like your soup. I’ll try to pay better attention last time.
BLAT Grilled Cheese
2 slices of sourdough bread
1 Tomato, quartered and insides removed, and sliced into strips
2 slices Gounda
Baby Spinach Leaves
2 slices bacon
Salt & Pepper
1. Preheat oven to 400
2. Place 2 slices of bacon in the oven and cook for 20 minutes, turning halfway through
3. Meanwhile spread a thin layer of dijon mustard and pesto on both pieces of bread
4. Mash avocado in separate bowl, squeeze in some lemon and season with salt, pepper
5. Lay slices of gouda on one piece of bread. Top with bacon, spinach, and tomato.
6. On other piece of bread pile on the mashed avocado.
7. Put sandwich together and spread some butter on one side. Place in heavy bottomed skillet and cook on medium-high heat 2-3 minutes.
8. Butter other side of bread. Flip sandwich, sprinkling on some garlic powder on the bread, and place in pre-heated oven for 10 minutes.
Baked Potato Soup
1/4 onion, chopped
4 russet potatoes, peeled and chopped
4 c chicken stock
1 c milk
splash of heavy cream
4T sour cream
grated cheese, bacon crumbles, sliced green onion for topping (optional)
1. Sautee onion in butter for a few minutes until translucent.
2. Add potatoes and chicken stock. Cover and cook until potatoes are fork tender (10 minutes).
3. Remove from heat and mash potatoes. Add more chicken stock and milk until desired consistency is achieved. Can add cream and/or sour cream if you want additional creaminess.
4. Season liberally with salt and pepper
5. Top with cheese, bacon, and sliced green onion