Monthly Archives: November 2015

Veterans’ Day 2015

Armistice Day, Veterans’ Day, Remembrance Day

The 11th hour of the 11th day of the 11th month…

In Flanders Fields


In Flanders fields the poppies blow
Between the crosses, row on row
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe;
To you, from failing hands, we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

Written by Lt-Colonel John McRae (1915)

Loaded Baked Potato Soup

Loaded Baked Potato Soup

Dietary Gluten Free
Meal type Main Dish, Soup
Misc Freezable, Pre-preparable, Serve Hot


  • 6 cups Chicken Broth
  • 1 Medium Onion (diced)
  • 3lb Yukon Gold Potatoes (peeled and diced)
  • 1/2lb bacon (cut into lardons)
  • 8oz sour cream
  • 8oz cheddar cheese (shredded)
  • 1 bunch chives (chopped)
  • 2-3 green onions (sliced green parts)
  • Salt and Pepper (to taste)


This recipe uses the potatoes themselves to thicken the soup. You can add a bit milk if the soup is too thick, or add a bit of Wondra flour, cornstarch, or instant mashed potatoes if it's not thick enough.

Use the chives or green onions or both!

This recipe uses Yukon Gold potatoes because they are both starchy and can hold their shape for the chunky bits. You can also use Russet or baking potatoes.


Step 1
Cook diced potatoes until cooked, but still firm. Set aside.
Step 2
Cook bacon in the soup pan until most of the fat has rendered out. Set bacon aside.
Step 3
Put onions in pan with bacon fat. Cook until translucent.
Step 4
Deglaze with 2/3 of the chicken broth/stock
Step 5
If you don't have a stick blender, take 2/3 of the potatoes and 1/3 of the chicken broth and puree in a regular blender or food processor and then add to the pan.
Step 6
If you do have a stick blender, add the rest of the broth and 2/3 of the potatoes to the pan and puree with the stick blender.
Step 7
Add the sour cream and 2/3 of the cheese, stirring until incorporated.
Step 8
Add 2/3 of the chives or green onions (or both!), 2/3 of the reserved bacon, and the reserved potatoes to the soup.
Step 9
Divide into bowls for serving using reserved bacon, cheese, and chives/onions for garnish.