Loaded Potato Soup & Yeast Rolls

It's been  F O R E V E R  since I've been able to blog, due to problems we've been experiencing with our laptops.  Thankfully, one of my sisters had an extra one just lying around and was willing to let me borrow it (Thanks, Helen!!).  So, it's time to share another recipe. Tonight for dinner, we had loaded potato soup and homemade yeast rolls.  The soup was delicious, and the rolls weren't too bad for it being the first time I have ever made them.  The recipes are as follows...

Loaded Potato Soup

8-10 potatoes (based on the # of ppl eating), washed, peeled, & diced
1 small onion, finely chopped (optional)
1 can low sodium chicken broth
1 cup milk
crumbled bacon bits
3/4 cup shredded cheese
1/4 cup sour cream
S & P as desired

Boil potatoes in salted water until soft, about 7-10 minutes, adding onion in the last 5 minutes. Pour off some of the water (but set it aside until you know if you'll need it).  Add chicken broth and milk (and potato water if needed or to desired consistency) and simmer for about 5 minutes, stirring occasionally. (**Dont worry if its too thin...you can always add instant potatoes to thicken it up a bit**)  Add bacon bits, shredded cheese, and sour cream. Stir well. Remove from heat and serve.  Can top with a dallop of sour cream and a sprinkle of bacon bits & cheese.

Yeast Rolls

3/4 cup small curd cottage cheese
2 Tbsp butter
1/3 cup water
2 1/4 cups all purpose flour, divided
3 Tbsp sugar
1 pkg active dry yeast
1 tsp salt
1 egg

In food processor, process cottage cheese until smooth. Combine in a small saucepan with butter & water.  Heat over LOW heat until butter melts, stirring frequently.  Set aside to cool for 15 minutes.

In a large bowl, combine 1 1/4 cups flour, sugar, yeast & salt. Make sure cottage cheese mixture is lukewarm. Add to flour mixture with egg; beat until smooth. Stir in remaining flour to form a stiff batter.  Cover & let rise 30 minutes until doubled in bulk.

Spray 12 muffin pans with nonstick baking spray and flour. Stir down batter with 20-25 strokes. Spoon batter into prepared muffin cups. Let rise uncovered for 20-30 minutes, until batter fills cups. Preheat oven to 400 degrees.  Bake rolls for 15-20 minutes or until golden brown.  Brush with melted butter and remove from pan. Cool on wire rack or serve hot.  Makes 12 rolls.