#102 – Potato Bacon Soup & Chocolate Chip Zucchini Cookies

Potato Bacon Soup

• 6-7 large potatoes, peeled and cut into bite size pieces
• 1 medium onion, chopped
• 2 cans (14.5 oz) chicken broth
• 1 can (10 ¾ oz.) cream of chicken soup
• 1 can (10 ¾ oz.) cream of celery soup
• 8 oz cream cheese, softened & cubed
• 1 tsp garlic powder
• 1/2 cup butter
• Salt & pepper, to taste
• 1/2 cup milk, for thinning, optional
• 1 pkg real bacon bits or cooked crumbled bacon (any amount that you like)
• Cheddar cheese, shredded
• Green onions

Cook potatoes and onion in chicken broth along with just enough water to cover potatoes and onions; cook until tender. Once potatoes are tender, use a potato masher to mash a few to make soup thicker, (optional). Add cubes of cream cheese; remove from heat until melted. Return kettle to low/medium heat; add half of bacon, soups, butter, milk and spices; cook for another 10 — 15 minutes. Garnish soup with cheese, bacon bits and green onions.

Chocolate Chip Zucchini Cookies

• 1/2 cup shortening
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 cup grated & peeled zucchini
• 2 cups flour
• 1 tsp soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1 cup raisins
• 1 cup chocolate chips
• 1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. In a large mixing bowl, add shortening, sugar and brown sugar, beat until smooth; beat in egg. Add remaining ingredients and mix until well combined. Make cookies and bake for 10 minutes or spread in a 9 x 13 in greased pan and bake for 20 min for bars.