ALSO's Cakes, Pastries and More: March 2012

Friday, March 9, 2012

Weekend Baking/Cooking

MMMM Potato Soup and Cookies!!

I thought I had this recipe posted somewhere, bc you know I make everything different from what the recipe says....
You should be able to click the link above-if not I posted the recipe in its entirety below.

I fry some bacon in Olive oil, about 1/2-1 lb.

Add in the broth

Toss in the potatoes and season. Cover and simmer til potatoes are tender (15-20 mins)

Once cooked, add the milk.

Then I use a potato masher and mash up some of the potatoes, but not all bc we like chunks.

Yeah it's THIS good...Not much left when we make it.

Potato Soup Recipe

Campbells Creamy Irish Potato Soup

2 Tablespoons of Butter I don't use this

4 medium green onions, sliced (about 1/2 cup) I don't use this

1 stalk celery, sliced (about 1/2 cup) I don't use this either

***I fry bacon in Olive Oil instead, then continue with the directions

1 3/4 cups Swanson® Chicken Broth we use boullion cubes

1/8 teaspoon ground black pepper

3 medium potatoes, sliced 1/4-inch thick (about 3 cups)

1 1/2 cups milk

***In reality, we use 5 chicken boullion cubes, to 4 cups of water and we ALWAYS use RED potatoes...it's a must or I won't make it. And we use a 5 lb bag lol.

1.Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.

2.Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.

3.Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.