Allana's Excellent Potato Soup
- 1 cup chopped onion
- 1 tablespoon butter
- 2 1/2 pounds potatoes, peeled and diced
- 2 (14.5 oz) cans chicken broth
- 1 tablespoon Dijon-style mustard
- 1 1/2 cups milk
- 1 (10.75 oz) can condensed cream of celery soup
- seasonings of your choice
- In a large saucepan over medium heat, sautee onions and garlic in the butter, until the onions are translucent. Stir in the mustard, then pour in the chicken broth. Add potatoes, bring to a boil and cook until potatoes are tender.
- While the potatoes are cooking, it's time for your bacon. Cook it long enough so it's really crispy, enough to make it crumble. When it's done cooking, set aside on a plate covered with a paper towel.
- Combine the milk and cream of celery soup, and add to the saucepan. Season to taste with your choice of seasonings. Heat through, but do not boil. When you are ready to serve, top with crumbled bacon.
When I wanted to make a potato soup, I was expecting something a little more creamier. But even though it wasn't what I expected, it was still delicious. Instead of using diced ham like the original recipe called for, I used bacon because if I had leftover bacon I wouldn't mind, but I didn't want to have leftover ham. I just got the cheapest bacon I could find. The seasonings I put in were rosemary, parsley, a little bit of salt and a lot of pepper, garlic salt, and a little bit of Mrs. Dash garlic and herb.
This is definitely a recipe I want to try again. Next time I try it I want to leave the bacon and chicken stock out, and replace with veggie stock. I also think that adding peas and/or leeks would taste wonderful, and maybe top it off with cheese.
- 1 (15 oz) can pumpkin
- 1 (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9 in) unbaked pie crust
- heavy whipping cream
- Preheat oven to 425 degrees. Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.
- While the pie is baking, chill a mixing bowl bowl and beaters in the fridge. Right before you are ready to serve, take the bowl out of the fridge. Pour cream into the bowl and beat it until it begins to thicken. Add sugar and vanilla, and beat until soft peaks from.
- Serve pumpkin pie with whipped cream. Store any leftovers in the fridge.
When making whipped cream, the amount you make is up to you. Instead of measuring things out, I just poured the cream into my bowl until I thought it looked like it was going to be enough. The amount of sugar and vanilla you add is also up to how you want it to taste. Mine came out with a little more vanilla flavor than I had wanted because I accidentally poured in too much, but it was still delicious. I also added a little bit of cinnamon to it.
What is your favorite fall comfort food?