Food Minia

The ultimate comfort food Hot, melty, cheesy and potato-y vegetarian lasagna  Perfect for these cold winter days Happy New Year everyone!I hope your holidays were relaxing, fun-filled, and as delicious as mine. If you follow me on Instagram (DO YOU?!? ... if not, you better click here  now!), you might know I went back home to Venezia, Italy visiting family, eating lots of great food, and

If you love your soups thick and creamy, then this is a recipe you have got to try.  The potato pairs perfectly with the buttery dill flavor, and to drive it two degrees north of amazing, I've added cheese and bacon.  You're welcome.   Ingredients: 5 medium potatoes, peeled and cubed 1/2 cup chopped onion 1 1/2 cups chicken broth 1 Tbsp. butter 1 Tbsp. flour 1/4 tsp. salt dash black pepper 1 cup milk 1 sprig of fresh dill 3/4 cup shredded cheddar cheese 4 slices of bacon, cooked and chopped Directions:  Cook the potatoes and onion in a large saucepan with enough boiling water to cover the vegetables for about 15 minutes or until tender.  Drain the water out and reserve 1 cup of the potato/onion mixture.  Dump the rest of the vegetables and the chicken broth in a blender or food processor and blend for about 1 minute or until smooth.  Set aside.  In the same saucepan, melt the butter.  Stir in the flour, salt, and pepper.  Add in the milk...