This is such a comfort-food.  It is so easy, yet so hearty and quite healthy too.  Serve it with a salad or a sandwich and dinner is served!  Bon Appetit!

Cheddar Potato Soup

Ingredients

• 2 teaspoons olive oil
• 1 cup diced onion
• 1 cup diced celery
• 6 cups reduced-sodium chicken or vegetable broth
• 2 cups mashed potatoes
• 8 ounces shredded Cheddar
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 teaspoon dry mustard
• Hot sauce, optional
• Crumbled bacon, optional
• Chives or Scallion as garnish, optional

Directions

Add oil to a large pot set over medium-high heat. Add onion and celery and saute for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.

Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt.

Trick or Treat

Who says that a Halloween table has to be filled with things that you will only use at Halloween?  Here is an example of a table which uses mostly Taste of Home Entertaining pieces as the foundation of an eye-catching and memorable Halloween tablescape. 

Some of the plates are adorned with the typical candy-corn, only-sold-during-Falltime munchie, as well as some festive Halloween ribbon.  Its fun to get creative, but use what you have.  Your wallet (and your husband) will thank you!

Here are some more detailed shots….

If you see items you like, you can view them here, complete with pricing and usage info.

• 1/8 tsp table salt, or to taste (for cooking pasta)
• 6 oz uncooked whole-wheat pasta, penne recommended
• 2 tbsp olive oil, divided
• 6 tbsp fresh lime juice, divided
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 pound(s) lean pork tenderloin, thinly sliced*
• 1 medium yellow pepper(s), sliced into thin strips
• 1 medium sweet red pepper(s), sliced into thin strips
• 1 medium green pepper(s), sliced into thin strips
• 1/3 cup(s) carrot(s), thickly shredded
• 1 medium onion(s), cut into thin wedges
• 4 oz canned green chili peppers, mild, drained, chopped
• 1 medium zucchini, cut in half lengthwise and sliced

Instructions

• Cook pasta in salted water as directed on package; drain, set aside and cover to keep warm.
• Meanwhile, in a medium bowl, combine 1 tablespoon of oil, 2 tablespoons of lime juice, cumin, chili powder and garlic powder; mix well. Add pork and toss to coat.
• Heat remaining tablespoon of oil in a 12-inch (or larger) nonstick skillet over medium-high heat. Add pork mixture; cook, stirring, until lightly browned, about 2 to 3 minutes. Add sliced peppers, carrot, onion and chili peppers; cook, stirring, until vegetables are crisp-tender, about 2 to 3 minutes. Stir in zucchini and remaining 1/4 cup (4 tablespoons) of lime juice; cover and cook for 2 minutes.
• Spoon pork and vegetable mixture into a large serving bowl. Add cooked pasta; stir gently to mix and coat. Yields about 2 1/2 cups per serving.

Notes

• *Boneless, skinless chicken breast or lean flank steak can be swapped for the pork, if desired (could affect POINTS values).

Also, as Halloween approaches, check out the fun Tablescape idea that I just posted, complete with photos!  Keep checking back for more holiday decorating, cooking, and entertaining tips!

Sincerely,

Nicole