My family loves any excuse to get together for a lovely evening and celebrating something - anything really.  Halloween happens to be one of my favorites and we created a tradition a few years ago with this delicious Roasted Potato Soup; new this year - my Pumpkin Walnut Cookies...

Recipes:

Roasted Potato Soup {serves 6-8}

~ 6 large Russet potatoes {cubed}

~ 1 T. olive oil

~ 2 cloves of garlic {minced}

~ salt & pepper

~ 1 stick of butter

~ 1 small white onion {chopped}

~ 6 c. chicken stock

~ 2 c. heavy cream

~ 8 oz. cheddar {shredded}

Begin by tossing the chopped potatoes in the olive oil, garlic and a bit of salt and pepper; pour onto a baking sheet and roast at 425 for 20-30 minutes or until golden.

Meanwhile, melt the butter in a large stock/soup pot.  Add onions and saute until they begin to turn a deep golden color; add chicken stock and let simmer for 15 minutes.  Add heavy cream and cheese - whisk in and bring to a slow boil - turn heat down and simmer for 30 minutes.  When the potatoes are done - add them to the soup {it doesn't matter at what point they go in - just keep in mind the earlier they go in, the softer they will be in the end}.  If you prefer a thicker soup, add a slurry of milk and cornstarch.  Serve with toasted baguette slices and garnish with shredded cheddar.

Pumpkin Walnut Cookies

~ 2 sticks of butter

~ 1 1/2 c. sugar

~ 2 eggs

~ 1 t. vanilla extract

~ 1 c. canned pumpkin

~ 3 c. flour

~ 2 1/2 t. baking soda

~ 1 1/4 t. cinnamon

~ 1/4 t. nutmeg

~ 1/8 t. cloves

~ 1 c. walnuts {finely chopped}

Preheat oven to 350.  Beat butter and sugar together until light and fluffy; add eggs and vanilla and mix thoroughly.  Add pumpkin and mix well {batter will look broken - don't worry - it's not}.  In another bowl mix all of the dry ingredients - slowly add to wet and then fold in walnuts.  On a prepared cookie sheet lined with parchment - scoop out dough into 1 1/2 inch balls - do not flatten the dough.  Bake for 15 minutes and let cool for a few minutes before moving to a cooling rack.   These are best served warmed as they have a wonderfully light, cakey finish - warm in the toaster oven and serve with a scoop of your favorite vanilla ice cream...