Of course, it’s no trouble to cook up some potato soup on the stove in a jiffy, but if you’re stuck working overtime, or out in the cold, wild, blue, yonder, for whatever reason, it’s far better an experience to come home to warm, delicious dinner already made, not to mention a house (or apartment, or wherever) that smells so good, than it is to arrive in a chilly, dark, house (you turn off your lights and heater before leaving to save on power), hang up your coat, and have to spend your last ounce of energy microwaving some form of canned sustenance or TV dinner that will inevitably stay frozen in the center and become scalding everywhere else.
Let’s get away from that bleak prospect, and into one way you can make your future evenings a whole lot better!
You will need:
- One or a few serving bowls. (This recipe makes 3ish servings, but don’t worry! It freezes well, and if you need a fourth, just add an extra potato, 1/2 cup extra chicken broth, and an extra tablespoonful of sour cream. Extra cheese and spices too, however much you would add to another bowl.)
- A cutting board.
- Knives to go with your cutting board, presumably. Or, spoons, if that’s what you’ve got. I’m not here to judge.
- A Crock-Pot or some other form of slow cooker (duh).
- A large spoon to stir your soon-to-be soup.
Oh, and a few ingredients too. We might just need a few of those, now that you mention it. I’ll keep it simple.
- 3 large potatoes, cut into 1/2 inch cubes. (Tip: more potatoes/larger ones in general = thicker soup)
- 1/2 large onion, chopped (Just skip this if you don’t have time. It’s hardly necessary, but it does lend a nice little flavor to the soup.)
- 3 stalks celery, chopped (You could dice them, but that’s more work.)
- 2 cups chicken broth (or vegetable broth) (beef broth will not do)
- 1 or 2 tsp garlic powder
- 2 tbsp butter (or coconut oil, if you’re fond of your working arteries)
- 1 tsp black pepper (or, to taste)
- 1/2 cup cream, OR 1/2 cup half-and-half, OR 1/2 package cream cheese, OR 1/2 cup plain greek yogurt… Really, the possibilities go on and on here. You could use milk for a thinner soup.
- 1/2 cup shredded cheese (I like Mexican Blend, but you could use cheddar.)
- 2 tbsp chopped chives (optional) You could substitute chopped green onions if you wanted to do so.
- 1/2 cup sour cream (this is mandatory for maximum yumminess)
- if you want, 4 slices fried bacon to crumble on top, nibble on as a side, et cetera. Whatever floats your crispy-fried bacon boat. (Or if you’re a health nerd/ fond of your unclogged arteries, you can skip the bacon or use less.)
- Extra cheese, for sprinkling on top!!
Now, the following are what make it taste home-cooked to me personally, but these are completely optional!
- Somewhere between a teaspoon and a tablespoon of Italian Seasoning, or just Basil
- Pepper! More pepper! Pepper for everybody!
- One dash of Paprika per bowl
- The same amount of powdered Sage
- A pinch of Steak Seasoning (too much is yucky though, so be careful how much you add!)
Okay, now that you have everything out, and your kitchen is probably a mess, it’s time to throw everything in the crock-pot then leave!
Well, more or less, anyway.
- Combine the potatoes, onion, celery, chicken broth, garlic powder, butter or coconut oil, black pepper, and , in a large crock pot. Cover, and cook on high for 4 hours, or low for 8 hours (potatoes should be tender). This is the part where you can leave the house.
- When you come back home and/or the timer you set beeps, add your spices, and mash everything together until the potatoes are coarsely chopped and the soup is slightly thickened.
- You’re almost done! Stir in a little cream, cheese and chives!
- Top with sour cream, and sprinkle with bacon and more cheese.
Some people also like to add yellow mustard, or hot sauce. That’s not really my thing, but if you like it, go for it.
Voila! We’ve made it!
I hope your soup turns out as good as mine has. (:
Note – to make this on the stove,
- you need a saucepan (for the soup) and a skillet (for the bacon)
- cut the bacon, then fry it and set aside
- add vegetables + chicken broth + potatoes
- boil for about 8 to 10 minutes til’ those potatoes are nice and tender
- add cream and milk
- warm it back up a gentle simmer
- pour in bowls, add sour cream and bacon bits, and garnish!
Prep time: 10 – 15 min
Cook time: (varies by oven) 1 hour 10 min
5 Bananas (Brown or Black is Best)
1 Stick Butter (Melted)
2/3 Cup White Sugar
1/2 Cup Brown Sugar
1 3/4 Teaspoon Vanilla Extract
1 1/2 Teaspoon Baking Soda
2 Cups All Purpose Flour
No need for a mixer with this recipie! Preheat the oven to 350* (175*C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg, and vanilla. Sprinkle the baking soda over the mixture, and stir in. Add the flour last, and mix. Pour mixture into a buttered loaf pan.
Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Makes one big loaf (or two small ones).
So it’s not really soup. Makes one serving. First of all, you will need:
-one and a half tablespoons of jelly
-one or two tablespoons of peanut butter
-half a cup of Malt O Meal
-one cup of room temperature water
1. Pour the Malt O Meal into the bowl, then cover with water. More water makes thinner, more soup-like, PB&J soup.
2. Microwave the Malt O Meal and water for about one minute on high. Times will vary between microwaves.
3. When the microwave is done, take out the cooked Malt O Meal. While it’s still hot, put in the peanut butter. Stir. Add the jelly, and stir again, until everything is mixed thoroughly.
4. Put away ingredients, let cool slightly, and serve!