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!
1 package chicken breast (4 breast, sometimes 5)
4 big carrots *OR* 5 medium ones *OR* 7 small ones
5 potatoes *OR* 1 cup rice
1 tsp pepper
1 tsp garlic
1 tsp parsley
1/2 tsp basil
1/2 tsp thyme
1/2 tsp sage
3 cups water
1 can cream of celery soup
Cut chicken and carrots into bite sized pieces, chop onion, quarter potatoes. Add to crock pot.
Add condensed soup and stir with sturdy wooden spoon to coat.
Add spices to water, stir. Pour spice water over everything.
Set crockpot to Low.
8 hours later…
2 lbs venison, coarse ground or cubed
2 and 1/2 chopped onions, divided
16 oz cooked chili beans
16 oz re-fried beans
36 oz diced and canned tomatoes
1 TBS Garlic powder
1 TBS Paprika
2 tsp cracked black pepper
1 tsp oregano (or Italian Seasoning)
1 tsp red chili powder
1 tsp ground sea salt
optional – shredded cheese for topping
Add oil to large stock pot. Saute 2 onions. Add venison. Cook, covered, stirring occasionally for about 15 minutes, until venison is browned throughout. Meanwhile, add everything else (except cheese) to the slow cooker. Add venison and onions to the slow cooker. Cook on high for about 4 hours.
Serve with remaining onion and cheese topping as desired. (And some homemade bread too!)
Freezes well, it may actually be better the second time around.
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).
- 2/3 cup Gluten Free flour
- 1TBS yeast
- +/- 1/3 cup water, 100 degree F
- oil for coating
- Mix GF flour, yeast, and warm water into biscuit dough consistency.
- Coat bowl with oil.
- Set dough to bowl and roll it around.
- Set in warm spot to rise.
- Set timer for thirty minutes.
- Make soup.
- 1/2 TBS butter
- 1 1/2 tsp. olive oil
- 1/2 yellow onion, chopped
- 2 cups chicken broth
- 1 cup water
- s&p to taste
- 1 tsp. sage
- 1/2 tsp garlic powder
- steak seasoning to taste (I used 1/2 a tsp. spicy McCormick’s Spicy Montreal Steak Seasoning. Maybe less next time…)
- 2 cups fresh spinach, chopped
- 1/2 cup Italian cheese blend
- Melt butter in saucepan. Add oil.
- Saute chopped onion until it slightly transparent.
- Add broth and water. Add seasonings.
- Simmer on med low heat until timer beeps.
- Form three dumplings out of the dough ball.
- Add dumplings to soup.
- Add spinach to soup.
- Let simmer 10 minutes.
- Transfer soup to large bowl.
- Add cheese.
Cool briefly. Enjoy!
You’ll need a large mixing bowl, a spatula, and a large cookie sheet.
- six medium potatoes
- 1/4 cup olive oil
- ground pepper to taste
1. Pre-heat oven to 350 F.
2. Wash potatoes.
3. Slice potatoes lengthwise, in half. Slice each half into three wedges,
or four wedges if you have exceptionally robust spuds.
4. Toss all wedges in oil in the large mixing bowl.
5. Sprinkle with pepper to taste.
6. Bake for 45 minutes, or longer for a crisp-tastic crunch.
Quick Change Options:
- Add parmesan to the mix when you add the pepper.
- Top wedges with shredded colby-jack cheese after 35 minutes of baking. Continue baking for the last 10 minutes.
- Add paprika and chili pepper for some spice.
Easier than it sounds.
You’ll need a large mixing bowl, a sauce pan, and an 9×9 baking dish.
- 1 box frozen spinach
- 2 cups shredded low salt colby-jack cheese, divided
- 1 can no sodium added chicken broth, divided
- 1 cup sour cream, divided
- +/- 1 tsp. garlic powder
- 1 tbsp. white pepper, divided
- 1/4 c salsa
- 8 FLOUR tortillas
1. Pre-heat oven to 400 F.
2. Squeeze out all excess spinach juice.
3. In mixing bowl; mix spinach, 1 and 1/2 cup cheese, 1/2 can chicken broth, 1/2 cup sour cream, garlic powder to taste, 1 and 1/2 tsp white pepper, salsa.
4. Divide filling evenly into the eight tortillas.
5. Squeeze enchiladas into 9×9 baking pan.
6. Mix remaining ingredients in sauce pan and bring to simmer.
7. Pour sauce over enchiladas.
8. Bake for 25 minutes.
9. Let Cool for 10 minutes or so.
Quick Change Options:
- Make Gluten Free by using GF corn tortillas – you’ll need more than eight.
- Make Spinach Lasagna – use lasagna noodles, trade salsa for Italian seasoning, and use spaghetti instead of sour cream sauce.
- Make Super Bowl Spinach Dip – skip tortillas, mix everything, bake in oven proof bowl and eat with chips.