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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Potato Soup

Here's a recipe for a creamy loaded potato soup. I love potatoes!



Potato Soup
Adapted from Family, Food and Fun
Makes 4-6 servings

Ingredients
  • 2 lbs potatoes, peeled and diced
  • 2 tablespoons chicken bouillon
  • water
  • 1/4 cup unsalted butter
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 2-3 cloves garlic, chopped
  • 2 tablespoons all purpose flour
  • 1-2 cups 2% milk
  • ¼ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ cup parmesan cheese
  • cheddar cheese, green onions or chives and crispy bacon for garnish
Directions
  1. Place potatoes in a large pot and add water just to cover them. Add the bouillon and bring to a boil. Reduce to medium heat and simmer until the potatoes are tender, about 15-20 minutes.
  2. While the potatoes are cooking, melt the butter in a pan over medium heat, and add the onion, celery and garlic. Cook until tender.
  3. Add the flour and stir for 1 minute. Remove the pan from heat and set aside until the potatoes are cooked.
  4. Once the potatoes are cooked, add the cooked vegetables to the pot (do not drain potatoes) and then stir in 1 cup of milk, thyme and pepper. I then blended a few cups of the soup and returned it to the pot. Cook over low heat until heated through. Add Parmesan cheese and more milk if you need to thin it out a bit.
  5. Serve warm with shredded cheese, green onions, and bacon!
  6. I think this might also be nice with some corn and chili powder in it. Next time!
Tips:
  • Make it vegetarian by using vegetable bouillon and leaving out the bacon.

Comments

  1. I am so getting into soup for the fall. This one looks hearty and delicious.

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  2. Thanks so much for the sweet compliments!! Glad you liked the soup!! And I love your idea of adding chili powder and corn to it...I'll have to try that too!

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  3. Potato soup rocks! This sounds delicious.

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  4. This looks delicious! It's on my to do list to make dairy and gluten free, too!

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  5. Potato soups are so rich and decadently delicious - and are so perfect for this time of the year! Yours looks so creamy and scrumptious - I wish I could have a big bowl full of it right now!

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  6. Hi Jennifer,
    We just love Potato Soup and your recipe looks delicious, a great selection for the SRC!

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  7. This looks so delicious. I am going to make it tonight with a few variations (I read somewhere to add cream cheese? we'll see!). Recipe & review up hopefully tomorrow @ www.missjosidenise.com

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