Baked Potato Soup

On a recent trip I made back to Missouri, I was blessed to be able to attend a dinner hosted by a couple that attend church with my parents. The dinner was for the International students who attend the local college there. It was a great evening of fellowship, learning about students from other cultures, and of course - GREAT FOOD. One of the dishes served was Baked Potato Soup. I loved this soup and am excited to share this recipe with you! It comes to you from Tracy in Missouri. Enjoy!

Baked Potato Soup

4 large baking potatoes
2/3 c. butter
2/3 c. flour
6 c. milk
¾ tsp. salt
½ tsp. pepper
4 green onions, chopped*
12 slices bacon, cooked and crumbled*
1 ¼ c. shredded cheddar cheese*
8 oz. sour cream

*These 3 items will be divided – part to be used in soup & part as garnish

Wash potatoes and prick several times with fork; bake at 400º for 1 hour or until done (you may microwave if time warrants). Let cool, cut potatoes in half lengthwise and scoop out potato pulp and set aside; discard skins. Melt butter in heavy soup pan over low heat; add flour, stirring until smooth. (Note: A heavy, thick-bottomed soup pan or dutch oven is best, otherwise you may have trouble with the soup sticking and scorching in the bottom of the pan!) Cook 1 minute, stirring constantly, until mixture is thickened and bubbly. Add potato pulp, salt, pepper and 2 T. green onions, ½ cup bacon and 1 cup cheese. Cook until thoroughly heated and stir in sour cream. Add extra milk if desired for thinner consistency. Serve with remaining green onions, bacon and cheese for garnish. Makes about 10 cups.

Veggie Soup

For Wild Card Wednesday I’ve chosen a recipe that I personally use to hate as a kid. My dad’s Vegetable Beef Soup!! I could smell it walking in the front door and I would cringe when I’d see the cut up potatoes, onions and celery. I mean really veggies and I just didn’t get along as well back then. Mmmm…maybe this isn’t the best way to start a recipe post when the hope is you’ll want to try it. So let’s start again.

Today’s Wild Card Wednesday is my dad’s Veggie Beef Soup!!! Yummy. Seriously though I really do love this hearty, not to mention healthy, soup. It’s crammed full of all sorts of veggies and warms you up on those cold days. To top it all off it’s very easy to make.

VEGGIE BEEF SOUP

Ingredients:

1 lb Stew Beef
1 Yellow Onion (diced)
2 Med. Brown Potatoes (diced)
1 pkg Celery (chopped)
Salt (to taste)
1 tbs Montreal Steak Seasoning
2 tsps Italian Seasoning
16 oz Frozen Chopped Spinach
32 oz Mixed Veggies
29 oz Tomato Sauce
28 oz Diced Tomatoes (do not drain)
about 2-3 qts water

Brown beef in 1-2 tbs vegetable oil. Half way through add onion, potatoes, Montreal seasoning, Italian seasoning and salt. After meat is browned add everything except tomato sauce & diced tomatoes bring to a boil. Once boiling add tomato sauce and tomatoes, reduce heat, cover and simmer for 1 ½ to 2 hrs. Enjoy!!

I really like to make Garlicky Cheese Biscuits to go with it, but that’s a whole other post!!

From the Kitchen of Taffata Tadpoles