Cooking with Rod's Family

                                 

By Melinda Cohenour 

 

 

 

 Cooking with Rod's Family

 

 

 

 

It is now July and July can be hot, hot, hot! However, we also have those rather cool evenings when we're just flat out tired of sandwiches and salads. Those nights call for an easy to prepare, filling, and heart-warming meal that brings about memories of our youth and our Mom's delicious homemade soup! Here's my take on that priceless memorable meal ... with just a few of my own additions. Hope you enjoy!

                 Ms Loaded Baked Potato Soup

INGREDIENTS:
* 6 medium Potatoes
* 1 qt. Chicken Broth, use what you need to just cover your potatoes and add water as necessary. (See instructions but the chicken broth should make up most of the boiling liquid for the potatoes)
* 2 cans (10.5 oz. each) Cream of celery soup
* Small amount of margarine or butter to saute celery
* 5 stalks fresh celery, de-stringed, and cut in thin slices. Make half moons of the larger base stalks to keep a uniform size. Saute in small amount of butter until just tender. Add to potatoes as they boil and simmer to continue cooking and imparting their flavor 
* 8 oz. brick Cheddar cheese grated fresh
* 1/2 lb bacon, crisply cooked, drained, and crumbled 
* 1 bunch Fresh green onions, washed, roots and any wilted leaves removed before dicing
* 1 cup Milk (more if needed. See below)

INSTRUCTIONS:
1. Prepare the potatoes. Wash, peel, slice in circles (about 1/4" - as thick as your little finger). Cut those circles into 4 pieces. Put in the pot you plan to make soup in.

Add enough chicken broth to just cover the potatoes. Add a little water on top. About a cup or so. Put on medium high heat until it starts to boil. Turn heat down a little to let it simmer. 

Check every so often to make sure the potatoes are not sticking to the bottom and scorching. That would ruin the whole meal. If liquid is getting too low, add more water.

When a fork stuck in a potato goes in REAL EASY the potatoes are done. They should actually start getting mushy and the liquid thick. If you wish you can mash A FEW of the potatoes. RETAIN ALL THE LIQUID. That is the base of your soup.

2. Add cans of cream of celery soup. Rinse out each can with a small amount of milk. Stir well.

Once it's heated through, check how thick it is. Add milk to thin if necessary. 

3. Just before serving add cheese and stir. (Save a small amount of cheese and bacon and green onions to garnish the bowls before serving. It doesn't take much to make it pretty.)

4. Stir in balance of bacon and green onions and stir. Give it a very few minutes for the added goodies to heat. If too thick, add milk and stir well to heat but not allow scorching 

Serve with crackers or a crisp bread. Salad is always good with soup and the beverage of your choice. 

Bon appetit ~~!

 

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