#reccipe

Upgraded store salad

Preferred salad from store

Bag mix of dried cranberries and nuts

Bag of dried onions and fried pickles

Greens seasoning

Directions:

Combine everything to preference

Loaded Potato Soup

About 8 servings if I remember right

8 Small to medium white potatoes

16oz cream cheese

~ 24oz of preferred both or stock (used turkey)

Mustard to taste

Hot sauce to taste

3-4 strips of bacon (pork used)

Milk or water if too thick

2 tablespoons to 1/2 cup of flour for roux

Minced garlic and onion

Or onion and garlic powder and salt and pepper

Whatever toppers you want

Instructions:

Peel and cook potatoes til soft (fork test; cut into cubes for faster); drain and remove from pot.

In a medium to big (6-10 quarts) sized Dutch pot or sauce pan, fry bacon.

Remove bacon and rest on paper towels; add onions to cook til translucent.

Reduce heat to medium and add flour while mixing until brown.

Add broth/stock and potatoes; bring to a boil

Lower heat to medium and add cream cheese

Mash to desired consistency or use an immersion blender

Add mustard, hot sauce, shredded cheese, and other seasonings to taste

Cook for additional 20mins on medium or low heat