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Bacon

Loaded Baked Potato Dip

January 27, 2014 by Kay 17 Comments

I will be featuring some Game Day Food this week in honor of the Super Bowl coming up this Sunday. This Loaded Baked Potato Dip is loaded (pardon the pun) with lots of great flavors; sour cream, cheese, onion and bacon. What’s not to love, right?

Loaded Baked Potato Dip

Loaded Baked Potato Dip is best made ahead of time because the taste gets better the longer it sits. The obvious choice to serve this dip with is potato chips, but we all know chips are high in fat. I also serve this dip with carrots, celery or even tortilla chips.

Creamy & Delicious

Creamy & Delicious

You can easily use low fat or fat free sour cream and reduced fat cheese if you want to cut back on the fat content. And of course, when you are done frying your bacon place it on paper towel and blot off the fat. One tidbit, these steps will help cut back in fat and calorie content.

 

Enjoy!

Kay Signature

 

 

 

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Loaded Baked Potato Dip

Loaded Baked Potato Dip

Ingredients

  • 1 (16 ounce) container sour cream
  • 2 cups cheddar cheese, shredded
  • 8 slices bacon, cooked and crumbled
  • 1/3 cup chives, diced or 6 green onions, sliced
  • salt, pepper and cayenne to taste (optional)

Instructions

  • Mix everything and enjoy scooping with potato chips.

Notes

This dip is even better when made a day ahead to give the flavors a chance to come out.

3.1
http://www.lovefoodwillshare.com/loaded-baked-potato-dip/

Recipe adapted from Closet Cooking

Filed Under: Appetizers Tagged With: Appetizer, Bacon, Cheese, Chives, Dip, Potato Chips, Sour Cream

Hearty Beef Vegetable Soup

January 24, 2014 by Kay Leave a Comment

I made this recipe for Hearty Beef Vegetable Soup for a Lunch & Learn at work. Within a half hour the soup had vanished and I even doubled the recipe. I got rave reviews on the recipe. I promise it’s good, you should plan on making it soon!

Hearty Beef Vegetable Soup

Hearty Beef Vegetable Soup

 

 

 

 

 

 

You start this Hearty Beef Vegetable Soup with ground chuck and bacon (nothing is bad if it has bacon in it) and you add in a ton of vegetables along with cheddar cheese soup, beer and beef broth. The beer really adds a depth of flavor but if you prefer not to use beer you can add in an extra cup of beef broth.

Hearty Beef Vegetable Soup

Hearty Beef Vegetable Soup

 

 

 

 

 

 

 

Adding the milk in the end makes the soup creamy and mellows out the tomatoes in the soup. Add cheddar cheese when you serve up this hearty soup. Enjoy!

Kay Signature

Add some cheddar cheese if you please.

Add some cheddar cheese if you please.

 

 

 

 

 

 

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Hearty Beef Vegetable Soup

Rating: 51

Yield: 8 Servings

Hearty Beef Vegetable Soup

Ingredients

  • 1 pound ground chuck
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 8 slices bacon, diced
  • 1 tbsp. olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 can cheddar cheese soup (I used heart healthy)
  • 2 cups beef broth
  • 1-12 ounce bottle beer, dark brown ale
  • 3 medium potatoes, peeled & diced
  • 2 tsp. dijon mustard
  • 2 tsp. worcestershire sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup milk (I used skim)
  • Salt & Pepper to taste
  • 1 cup cheddar, shredded (optional)

Instructions

  • Cook the ground beef in a large sauce over medium high heat. Add salt & pepper and cook for 10 minutes or until cooked through. Drain the grease off the meat and set aside.
  • Cook the bacon in the pan until crispy, about 7 minutes, set aside on a plate with paper towel on it
  • Add 1 tbsp. olive oil to the pan and add the onions, carrots and celery and sauté for 8 minutes.
  • Add the garlic and cook for an additional 2 minutes.
  • Add in the soup, broth, beer, bacon, beef, potato, mustard, worcestershire sauce and tomatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
  • Add in the milk and stir to combine. Taste the soup and add salt and pepper if needed.
  • Serve the soup and top with cheddar cheese if desired.

Notes

You can substitute beef broth for the beer.

3.1
http://www.lovefoodwillshare.com/hearty-beef-vegetable-soup/

 

 

 

 

 

 

Filed Under: Beef, Soups / Stews Tagged With: Bacon, Beef, Beer, Carrots, Celery, Cheese, Potato, Soup, Tomatoes, Vegetables

Creamed Corn

January 10, 2014 by Kay Leave a Comment

I know I mentioned in a previous post that I was making Creamed Corn for a Christmas Gathering with my family. As I promised, here is the recipe. Let me just say this, in the past when someone mentioned creamed corn all that came to mind is the canned kind. A mixture of mostly cream and not much corn, not very tasty in my opinion. Now I can say if you mention creamed corn, I definitely will think of the recipe, it is THAT GOOD, seriously, you need to make this recipe and you will see how DELICIOUS it is!

Creamed Corn

Creamed Corn

You combine butter, cream cheese and heavy cream to make a decadent sauce and then you stir in corn, roasted peppers and seasonings. Pour the creamy mixture into a baking dish and slip into the oven to heat through. Honestly, I could have eaten the dish without baking it, but it is better if you do bake it.

Creamed Corn before baking.

Creamed Corn before baking.

I did add cheddar cheese to the dish the last few minutes of baking, but this is totally optional. Once it’s baked sprinkled the dish with the bacon and you are ready to dig into this delicious side dish. Enjoy!

Kay Signature

 

 

 

 

This recipe adapted from Closet Cooking.

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Creamed Corn

Yield: 6-8 Servings

Creamed Corn

Ingredients

  • 2 tablespoons butter
  • 2 ounces light cream cheese, room temperature
  • 1 cup heavy whipping cream
  • 4 cups corn (fresh or frozen)
  • 1/2 cup roasted red pepper, diced
  • Salt and pepper to taste
  • 1 cup cheddar cheese, grated, optional
  • 4 slices bacon, cooked and crumbled

Instructions

  • Preheat oven to 350 degrees.
  • Melt the butter in a pan over medium heat, add the cream cheese and cream, stir until combined.
  • Add the corn and roasted peppers, stir to combine. Spoon mixture into a greased 2.5 quart baking dish and cover with foil.
  • Bake for 20 minutes, add the cheese (optional) and cook for another 5-8 minutes, until the cheese is melted and the mixture is bubbling. Add the crumbled bacon to the top of the dish and serve.
3.1
http://www.lovefoodwillshare.com/creamed-corn/

Filed Under: Side Dishes / Vegetables Tagged With: Bacon, Cheese, Corn, Roasted Peppers, Side Dish, Vegetable

Potato Soup

December 6, 2013 by Kay 3 Comments

What makes a great potato soup besides the potaotes? The addition of carrots and celery and the chicken broth that is added in. They add a couple layers of flavor to this soup. This soup only gets better when you add bacon and cheddar cheese. A great comfort food all around. Serve it with some crusty bread for dipping, you won’t be disappointed!

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Potato Soup

Potato Soup

Ingredients

  • 8 slices bacon, diced
  • 1 medium onion, diced
  • 4 Carrots, Diced
  • 3 stalks celery, diced
  • 6 medium to large potatoes, peeled & diced, I used red potatoes, approx. 5-6 cups of potatoes
  • 8 cups chicken broth
  • 3 Tbsp. flour
  • 1 cup milk
  • 1/2 cup sour cream
  • Salt & Pepper to taste
  • 1 cup sharp cheddar cheese, grated

Instructions

  • Cook bacon in a large pot over medium high heat until bacon is crisp. Place bacon on a plate lined with paper towel to soak up the fat, set aside. Leave 2-3 tbsp. of the bacon fat in the pan.
  • Add the onions, carrots, and celery to the pot, stir and cook for 5 minutes, then add the diced potatoes. Cook for 8 minutes, seasoning with salt and pepper.
  • Pour in the broth and bring it to a boil. Cook for 15 minutes, until the potatoes are fork tender. Whisk together the flour, milk and sour cream, add to the soup and allow to cook for 5 minutes.
  • Blend the soup in a blender/food processor in small batches until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more salt and pepper if needed.
  • Serve in bowls and top with cheese and bacon.
3.1
http://www.lovefoodwillshare.com/potato-soup-2/

 

Potato Soup

Potato Soup

 

 

 

Potato Soup

Potato Soup

 

 

Potato Soup

Potato Soup

 

Filed Under: Soups / Stews Tagged With: Bacon, Carrots, Celery, Cheese, Potato

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