Baked Potato Soup

Ingredients:
30-40 Red or Yukon Gold Potatoes (based on the size. May also use Russet)
4 lbs bacon
1 (10 oz) package shredded carrots (or 2-3 carrots, shredded)
1 pkg celery
1 yellow onion
6-8 cloves garlic, minced
salt
pepper
14 cups chicken broth
3/4 cup butter
3/4 cup whole milk
3/4 cup flour
sage
shredded cheddar cheese
green onions


Directions:
1. Drizzle potatoes with olive oil and season with salt and pepper. Wrap each potato in foil. Bake in oven just until tender-about 1 hour for red/Yukon, 1 1/2 for Russet. Cool and cube potatoes.
2. Brown bacon over medium heat until done. Drain fat, reserving 1/4 cup of grease. (You can cook one lb now and cook the rest later. The cleanest way to cook bacon is on a foil lined pan in the oven for 20-25 min at 375 degrees. ) Crumble and store bacon.
3. While bacon is cooking, chop celery and onion.
4. Saute' veggies in large stockpot with bacon grease until tender and onion is translucent. Add the garlic, and continue cooking for 1 to 2 minutes.
5. Add cubed poatoes, and toss to coat. Saute; for 3 to 4 minutes. Add enough chicken broth (about 2-3 cups) to just cover the potatoes.
6. Cover and bring to a simmer, cooking potatoes until tender and broth is beginning to be absorbed. Add carrots. Turn temperature to low. Mash the potatoes and veggies roughly with a potato masher.
8. In a separate pan, melt butter over medium heat. Whisk in the flour. Cook stirring constantly for 1 to 2 minutes. Whisk in the milk. This will create your roux.
9. Add the roux to the potato mixture. Add more milk and chicken broth until your desired consistency is reached. ( 12 C is approximate) Adjust seasonings to taste.

Hint for freezer club: place gallon freezer bag in a tall container or large measuring cup. Open the bag up and over the edges of the container. Ladle soup in the bag and seal. Virtually mess-free!

To serve:
Bring to a simmer and serve immediately.
Garnish with bacon, cheddar cheese, green onions, sour cream, salt and pepper
For added flavor, garnish with chopped fresh sage or cilantro if desired.

Chicken Chimichangas

(honestly... I have pregnancy mind and I have totally forgot how much of everything I used to make this. I have been sitting here trying to remember and I think it is lost somewhere in there :).... This is my best guess. SORRY)

Makes 24 servings

Ingredients:
1 1/2 (240z) jar of salsa
12 boneless, skinless chicken breasts--shredded
3 tsp ground cumin
2 1/4tsp dried oregano
2 tsp. salt
24 (10 inches) flour tortillas
6 cups shredded mexican cheese
Toppings: guacamole, sour cream, shredded lettuce, diced tomato

Preparation:
cook chicken in boiling water. Then shredd it. In a large pan combing salsa and next 4 ingredients; cook over medium low heat. stirring often 25 minutes till luquid evaporates. Spoon (I think I used 1/3 cup) of mixture in center of each torilla; top with (I think 1/4 cup) cheese.

Fold in sides of tortillas to enclose filling. makes a diamond/square shape. Place, folded side down, on baking dish. Brush generously with melted butter. Bake at 425 for 15 minutes