Baked Potato Soup
6 cups left over mashed potatoes
2 tbsp. butter or margarine
1 medium onion, diced 1/2 lb. of bacon, diced, cooked and drained well (freeze bacon for easier cutting)
1 large red pepper, diced
2 cups sharp cheddar cheese, grated 1/2 cup chives, minced
4 tbsp. sour cream aprox.
2-3 cups of whipping cream, half and half or milk Kosher salt & fresh ground pepper to taste
In a large soup pot, saute onions and red pepper over medium heat in 2 tablespoons butter until onions are clear. Add bacon, potatoes and whipping cream to desired consistency. Skim milk or chicken stock may be used to reduce calories. Salt and pepper to taste. Serve with a garnish of a dollop of sour cream, grated cheese and chives.
Guacamole
8 Avocados
4 Lemons, juiced
7 Shallots, chopped fine
1t. Black pepper
1T. Salt
1 Jalapeno, seeded and chopped fine
1/2 Bunch cilantro, chopped
Blend all ingredients with hand mixer