Recently I’ve enlisted the help of my growing daughters in the kitchen. I’m encouraging them to cook 1 meal a week each, starting out…hopefully to increase to several more in the coming weeks. They arrive home before I get off work, so they can get a head start on dinner and I won’t have so much to do when I get home.
My 13 year old chose the menu for tonight, did the shopping with the help of her daddy, and prepared and cooked most of the meal.
I thought she did a great job. The soup was very filling. I was a little scared that my Handyman would say, “Where’s the beef?” but he didn’t and was very satisfied with A’s menu choice. I’m very satisfied that I came up with this wonderful idea!
Aunt Dorothy’s Potato Soup
8 medium potatoes, diced
2 Tbsp butter
1/2 cup onion, diced
1 1/2 cups milk or cream
2 Tbsp cornstarch
celery and carrots (optional)
Cook potatoes, onions, celery and carrots in boiling, salted water until tender, 20-30 minutes. Drain the potatoes, add milk. We used a potatoe masher to smash the potatoes and then stirred the milk into the smashed potatoe mixture. Season with salt and pepper. Add cornstarch and parsley. Simmer until thickened. Serve topped with your choice of shredded cheese, real bacon pieces, and sliced green onions.
This soup began as a Pot Roast with baby carrots and baby whole potatoes
baked in the oven for 6 hours at 275º. That wasn’t long enough or the temp wasn’t high enough. It was supposed to cooked in the crockpot while I was at work until I discovered my crockpot was missing in action and left at the church after the last dinner.
My cupboard was nearly bare of soup ingredients except for the 2 home-canned jars of mixed veggies sent back home with us from a trip to Aunt D’s house in Kentucky. I also had a small can of tomato sauce, but no diced or whole tomatoes which I normally use in soup.
The soup turned out to be the best I’ve made in a while… it was delicious! Very hearty and full of flavor. Only from memory, since I didn’t write anything down; it goes something like this…
Hearty Vegetable Beef Soup
Small portion of leftover pot roast
Whole new potatoes, from leftover roast
Onions, from leftover roast
2 cans mixed veggies
1 small tomato sauce
2 bouillon cubes
2-3 Tbs Flour or cornstarch for thickening
1-2 cups of water
Put all in a large pot or dutch oven and cook on medium heat for 30 minutes and until broth is thickened. Serve with cornbread, breadsticks, or saltines.
Pacify your kids when they come asking for more, by informing them that soup’s all gone but homemade Pecan Pie with a dollop of fresh whipped cream is coming up!
Posted in and Stews, Crock Pot / Slow Cooker, Home and Family, Main Dishes, Recipes, Soups
Tagged beef, carrots, comfort, cook, cornbread, country, dinner, food, hardy, home, homemade, life, potato, soup, south, southern, stew, supper, tasty, tomato, vegetable, veggies