Loaded Baked Potato Soup

I have really been in the mood for comfort food lately, I think it's just that time of year! I had a bunch of potatoes left over from a Beef Stew I made last week and decided to put them to use in a Loaded Baked Potato Soup. I googled several recipes but just ended up creating my own with what I had on hand. What made it truly amazing was mixing truffle oil in in while it cooked and then drizzling more on top afterwards! We chopped up some Hot Sausage (It was the Hillshire Hot Sausage links that look like hot dogs) we had in the fridge and sauteed it for the top. It was the perfect addition of heat and flavor with the potatoes. I think this would also be amaze with crumbled bacon too. This soup was so cheap to make and easy. Trust me you are going to love the creamy goodness of this soup!

Ingredients
8 potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
3-4 cups Chicken Broth
1 small onion chopped
1 (8 ounce) container sour cream
3/4 cup shredded Cheddar cheese
2-3 Tablespoons Fresh chopped Parsley
3-4 Tablespoons Truffle oil

Garnish
Fresh Diced Chives
Truffle Oil
Cheddar Cheese
Sauteed Sausage (or crumbled Bacon)
salt and pepper to taste

Directions
1. Boil Potatoes about 25 minutes until soft.
2.While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Add in onions and cook about 5 minutes. Whisk in flour until smooth, then gradually stir in the milk and broth. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
3.Drain Potatoes. Mash 3/4 of the potatoes and reserve the rest to add in as chunks to give the soup more texture. Add Potatoes into the milk and broth mixture. Stir in the sour cream, Cheddar cheese, parsley, and truffle oil until melted and well blended. Season with salt and pepper. Let soup sit on low heat for 30-1 hour. We found the longer it sat the more the flavors came out.
Garnish with Fresh chopped Chives, Cheddar Cheese, Sausage, and Truffle Oil

Weekend Recap

I got a flat tire Thursday night leaving the park. There was a huge screw stuck in my tire. Luckily they were able to just patch it and I didn't have to buy a new tire. Sterling loved playing with the tires while we waited. I am sad to admit Sterling is wearing his last bubble in this picture, much to my dismay my little man is too old for bubbles now:(

Had friends over for dinner and made the most delish appetizer. It is so easy just two ingredients turkey kielbasa and crescent rolls + dijon mustard for dipping. Make it you won't regret it. All you do is wrap the kielbasa in the crescent rolls and bake about 20-25 mins until brown.

Here is my outfit from that night:

Rebecca Taylor Nailhead Blouse

Steve Madden Intyce Boots

Finally watched Sarah's house, my newest obsession on HGTV. Girl can decorate the heck out of a house.


Wrapped ALOT of Gifts

Drank the most amazing Chardonnay.

A successful weekend.

Melts My Heart

Enough Said. This little boy is most certainly my whole world.

Thoughts For Friday

A little over a week til Christmas! Yikes. I feel like I have so much left to do. I will say I work best under pressure though and this week is crunch time.

I finally got our Christmas cards addressed and mailed. I went with the solo picture of Sterling trying to open the door, it was too cute not to use! I am very old fashioned and traditional when comes to cards. I like the kind where you attach the picture yourself and hand write a message. Time consuming yes, but I love a gorgeous Christmas card. This year our cards came from Crane and Co and the photo was taken by the fabulously talented Julia Ryan.

Around this time of the year when I am Christmas Shopping, I start to get a little selfish. As I am buying gifts for others I start to look for things for myself. This quote really put things in perspective for me and helps me to realize I have more than enough! That's not to say I still don't browse for myself- I just try not to buy!

Sterling's school had a holiday fundraiser this week. They had a bunch of different companies come and set up booths with proceeds going to his day school. I picked up this Stella and Dot Serpent Bracelet. I absolutely love it. I thought it would be a piece I could wear daily. and I am not going to lie the fact that Kelly Ripa has one and wears it all the time made me want it even more!

Sterling and I baked a batch of these Christmas Tree Sugar cookies this week, how cute are they? Although I have to say mine did not look nearly as cute as Martha Stewart's- how does that woman do everything perfectly?? I will say by accident I bought regular M&M's instead of minis so that was part of the problem-lesson learned.


Have y'all seen this Tory Burch Blanket? I want it so bad!

Have a wonderful and festive weekend Loves!

Thursday Five

The New list of Pantone Colors for 2012. Love everyone of them. Tangerine Tango is the color of the year.

Marble Islands.

Hygge and West Petal Pusher Wallpaper

Ashley Stark's Dining Room. I love every detail in here. How amazing are the lamps and table not to mention the chandelier!

Amazing Use of Color

Stylish Bunk Beds. I couldn't stop at 5 had to add one more beauty to the list today.

Chicken Pot Pie With Puff Pastry Crust

Last week the weather was cool and I was looking for something comforting to make for dinner, enter this pot pie. I have mentioned my love for Katie Lee Joel's Cookbook "The Comfort Table" many times. It really is an excellent cookbook, I have used mine so often the pages are falling out! Who knew Billy Joel's ex was such an amazing cook?



I found this Chicken Pot Pie Recipe in there and was sold. It really was easy to make and even reheated well the next night. I love the twist of using Puff Pastry instead of regular crust.

**A few notes- I just roasted 3 chicken breasts in the oven and shredded them vs her method of boiling them in the broth. I also just made one big pot pie instead of 4 mini ones. For one large pot pie you just need one sheet of puff pastry rolled out. I actually used a rectangle baking dish so I didn't need to cut the puff pastry at all. Make sure you don't skip brushing the puff pastry with the egg this helps it brown nicely.**

Chicken Pot Pie

One 14 to 17 ounce good quality puff pastry (such as Dufour), thawed according to package instructions
1 quart low-sodium chicken broth
1 large yellow onion, quartered
2 bay leaves
1 teaspoon whole black peppercorns
3 sprigs fresh thyme, plus 1 tablespoon chopped
4 boneless, skinless chicken breast halves
3 tablespoons unsalted butter
1/2 cup peeled fresh pearl onions
2 medium diced carrots
1 cup sliced white mushrooms
1 cup fresh or thawed frozen peas
5 tablespoon all-purpose flour
1 cup milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten

Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer to the baking sheet, cover with plastic wrap and refrigerate while preparing pie filling.

Combine the broth, quartered onion, bay leaves, peppercorns, and thyme sprigs in a large pot over high heat. Bring to boil, reduce the heat, and simmer for 30 minutes. Add the chicken breasts. Raise the heat and return to a boil. Reduce heat and simmer until the chicken is just cooked through, about 10 to 15 minutes.

Transfer chicken to a plate and set aside. Strain the stock and set aside 2 1/2 cups. Reserve the remaining stock for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.

Preheat the oven to 375 F.

Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots. Cook, stirring occasionally, for about 5 minutes. Add the mushrooms and peas and cook another 5 minutes. Stir in the flour and cook 1 minute more. Add the reserved stock and the milk, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Remove from the heat and add the chicken, the chopped thyme, salt, and pepper. Set aside.

Remove the pastry from the refrigerator and set out four 2-cup individual oven proof bowls. Using one of the empty bowls as a guide, cut the pastry into four circles. Spoon the filling into each bowl and place one circle on each pot pie, pressing around the edges to seal the pastry to the bowl. Cut a vent in the center. Using a pastry brush, brush the entire surface of each pie with egg.

Bake until the pastry is puffed and dark golden brown, about 35 minutes. 4 Servings, 1 hour prep time, 35 minutes cook time.

Recipe and Photo from the Comfort Table by Katie Lee Joel, Simon Spotlight Entertainment,2008

Obsessions- Christmas Wish List

Today I thought I would share a few things I am hoping to find under the tree this year!

PYTHON TRAYS
I have wanted one of these forever. The Zhush has such incredible stuff at her online store including these beauties. (side note- I may have just ordered one for myself who has time to wait for Santa).

MINT JULEP CUPS
This may totally be a Southern thing but I really want a set of Mint Julep Cups. Not just for boozing purposes but I love them for flowers too. I saw these at the Zhush online store too. For those of you in Charlotte Elizabeth Bruns has beautiful Mint Julep cups too.

TBAGS PRINT BLOUSE
It is no secret I freaking love blouses. They are my standard daily outfit. Love this T-Bags one. The pattern is gorgeous.

ALEXIS BITTAR CRYSTAL ENCRUSTED EARRINGS AND RING
I Love Alexis Bittar jewelry. He makes such unique stand out pieces!

BREVILLE JUICER
This is top on my list of things I want. I always buy myself clothes but never want to spend my money on gadgets. I have been wanting a juicer forever and I heard this is the best one around.