Soup and Buns 2

So as promised, I will post my recipe for Baked Potato Soup today.  In all truthfulness, I got a recipe for this soup a long time ago and have tweaked it repeatedly until it has become my own.  My husband and kids love it and I have made it for large groups of people and had it devoured. 

I made a huge batch of this for an event at church for young women and their mothers (young women aged 12-18) and put it in my portable roasting pan (full to the brim) and it was scraped clean at the end of the evening though there were other soups available.  I have had tons of people ask for this recipe and so I guess it is finally time to share this treat with you.

Callie's Baked Potato Soup**not for those seeking a low fat recipe!!

1 pound bacon

2/3 cup butter or margarine
2/3 cup flour
7 cups milk
1 cup ½ and ½ cream
6 large baked potatoes (I peel half of them) cubed **I sometimes add 2 more potatoes depending on size
4 green onions, chopped
2cups grated sharp cheddar cheese
1 1/2 cups sour cream
2 tsp salt
1 tsp ground pepper
1/2 tub - 1 tub garlic and herb cream cheese spread

Fry bacon in skillet until crisp.  Drain fat, crumble and set aside.
In stock pot, melt margarine over medium heat.  Whisk in flour until smooth.  Gradually add milk and cream, whisking constantly until thickened.  Stir in potatoes and onions.  Bring to a boil stirring frequently.
Reduce heat.  Simmer for 10 minutes.  Mix in bacon, cheese, sour cream, cream cheese, salt and pepper.  Continue cooking, stirring frequently until cheese is melted.

This soup is truly one of our family favorites and I hope you love it like we do!!

Soup and Buns

So now that we are in a deep freeze (-40 degrees outside with the windchill) I have informed my family that this week will be a soup and buns kind of week.  I have a few friends who have requested some good soup recipes and so I may as well blog about those this week...and then maybe I will get in the habit of blogging again.

Yesterday, after I made the soup announcement, my son gave me a request.  "Tomato Corn Chowder?" he asked hopefully.  I can make that happen!

Many years ago, while I was visiting my grandmother, I had this soup and fell in love.  My Grandma had made it for me and it was light yet filling at the same time.  For those who are looking for a good meatless soup this one is delish!!  I will try to break it down into portions that work in a recipe but as I make it from memory (without measuring...) it is sometimes tricky.  However, each time I have made it, it has tasted lovely!!

Eileen's Tomato Corn Chowder
1 medium onion (diced or chopped small)
3 stalks of celery chopped
4 carrots (peeled and sliced into rounds)
1-2TB butter (or vegetable oil if you prefer)
900ml chicken stock (1 carton)  (I'm sure it would still taste delish if you had a vegetable stock--to make it really meat free)
1 tsp Salt (more if you wish)
pepper to taste
1Tb dried parsley flakes
1/2 bag frozen corn (half of a 1 kg bag--or large bag)
1 large can of diced tomatoes (796 ml) (undrained)
1 tsp of white sugar (***optional--your carrots should give it the sweetness it needs but if they are not full of flavor, this will give it what it needs)

Now the fun begins....looking at the ingredients, it doesn't seem much like a chowder, does it?  Let's get started and you will see!!

Place your carrots (only) in a saucepan and add water. (just enough to cook but not cover them)  Bring to a boil and cook until tender --no crunchiness to them at all but not mush!!-- DO NOT DRAIN THEM!! Cool slightly and then puree altogether in a blender or food processor (**make sure they aren't still steaming!)  Set aside.

In a large pot melt your butter (or heat your oil) and saute your onions and celery until soft.  Add your diced tomatoes and your pureed carrots.  Slowly add your chicken stock (all of it) and stir together.  Add in your frozen corn (I use the peaches and cream kind for sweetness).  Season with Salt and Pepper and add in your dried parsley.  Bring to a boil.  Reduce heat and simmer uncovered for about a half an hour. 

Serve with buns and love it!!