Bacon and Wild Rice Soup

Winter isn't over for us yet here in Iowa. It snowed another 8 inches yesterday. It was a pretty, soft snow. It was the kind of snow that makes you feel like you're looking out your window into a snow globe. Thankfully the sun is shining today and warmer temps this week will make it feel like spring is coming. I think that we deserve the warmer temps after this nasty cold spell we just had.

The farmer has to go move all that snow today. (He didn't think the snow was as pretty as I did. All this snow and melting just means more mud for calving season.) I know when he gets home this Bacon and Wild Rice soup will hit the spot and be just what he needs after working all day.

This soup has been a favorite in my husband's family for many years.  I took the recipe and tweaked it a little bit to add some more flavor and shed a few calories. The big and little farmers in my family both gave this version a two thumbs up.

I think you'll love this soup as much as we do! Enjoy!

Bacon and Wild Rice Soup

Author: The Marigold Kitchen

A boxed rice mix with the seasoning makes this soup quick and easy to prepare.

Ingredients

• 2 tablespoons butter
• 1/4 cup chopped onion
• 2 potatoes, peeled and diced
• 4 cups water
• 2 chicken bullion cubes
• 1, 6 ounce box of long grain and wild rice with the seasoning packet
• 1 1/2 cups milk
• 8 ounces velveeta cheese, cubed
• 10 slices bacon, cooked and chopped

Instructions

1. In a large pot or dutch oven, saute onion in butter over medium heat.
2. Add potatoes, water, chicken bullion cubes, rice, and seasoning packet from the box of rice. Cook until potatoes and rice are done, about 20 - 25 minutes.
3. Add milk and velveeta cheese. Stir until cheese and melted and soup is warmed through.
4. Add cooked and chopped up bacon.

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Cheeseburger Potato Skins

Have you tried my Maid Rite Sandwiches yet? My family loves them, and my Farmer is always putting the meat on other things like hot dogs. The meat is actually very versatile and can be put on a variety of things. I created these Cheeseburger Potato Skins after wanting to try something different myself. Dress them up with your favorite cheeseburger toppings for a fun twist on cheeseburgers!

Cheeseburger Potato Skins

Author: The Marigold Kitchen

Dress these taters up with your favorite cheeseburger toppings for a complete meal.

Ingredients:

• 4 large potatoes
• 1 pound lean ground beef
• 1 tablespoon onion flakes
• 1/3 cup tomato ketchup
• 1 tablespoon yellow mustard
• 2 tablespoons brown sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1/2 cup shredded cheddar cheese
• 1/2 cup french fried onions

Instructions:

1. Wash the potatoes and poke them with a fork. Wrap them in foil and bake at 350 degrees for 1 hour.
2. Meanwhile, cook ground beef with the onion flakes and drain. Add the ketchup, mustard, brown sugar, vinegar, salt, pepper, and garlic powder and mix to combine.
3. Cut cooled potatoes in half and scoop out the flesh, leaving about one fourth inch around the skin.
4. Fill each potato half with about 1/3 cup meat mixture, making sure to divide the mixture evenly among the potatoes.
5. Top with 2 tablespoons shredded cheddar cheese.
6. Bake for about 15 minutes at 425, or until cheese is melted and potato is heated through.
7. Take out of the oven and top with 2 tablespoons french fried onions.
8. Return to the oven for about 5 minutes or until the french fried onions are crisp and browned.

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