Chicken & Potato Soup with Bacon

1 Tbsp. butter
2 garlic cloves, chopped
1 onion, sliced
9 oz. bacon, chopped
2 large leeks, sliced
2 Tbsp flour
4 cups chicken stock
1 lb. 12 oz. potatoes, chopped
7 oz. chicken breast, chopped
4 Tbsp heavy cream
salt and pepper

Melt the butter in large pan over med. heat. Add garlic and onion and cook, stirring for 3 minutes until slightly softened. Add bacon and leeks and cook until bacon is almost crisp.
In a bowl mix the flour with enough stock to make a smooth paste and stir into pan. Cook stirring for 2 min. Pour in the remaning stock then add the potatoes and chicken(I made without chicken and just as good). Season with salt and pepper. Bring to a boil, then lower heat and simmer for 25 minutes until chicken abd potatoes are cooked. Stir in cream and cook for another 2 minutes. Serve Makes 4 servings. This soup is delish!

Asparagus Sesame Rolls

Here is another appetizer recipe that I will be making tomorrow to take over to my niece's house.

Asparagus Sesame Rolls
12 fresh asparagus spears
12 bread slices* crusts removed
1 package [8 oz.] cream cheese softened
1/2 cup crumbled blue cheese
6 Tbs. butter, melted
1 Tbs. sesame seeds, toasted

Trim asparagus to 6". Flatten bread with rolling pin. In a small mixing bowl, beat the cream cheese and blue cheese until combined. Spread over bread; top with asparagus and roll ip tightly. Roll in butter, place seam side down on greased baking sheet. Sprinkle with sesame seeds. Bake at 375 for 14-16 minutes or until lightly brown.
*this recipe was tested with Pepperidge Farm bread.