Monday, January 11, 2010

M-mmmm Good!

There is nothing that says comfort food
more than a hot bowl of soup.
Especially on cold winter days
when your bones seem to ache
with a special kind of hunger.
A hunger that is only satisfied
by a steamy bowl of soup
and a handful of crispy crackers.

January is National Soup Month-
and there's not a better time to
start trying out new recipes
to thrill your family and friends.
Soup is not only comforting and nutritious,
but often inexpensive as well.

Soup is the one leftover
that tastes better the next day.
And survives being nuked
again and again.

My all time favorite soup
is Paula Deen's Baked Potato Soup:

Baked Potato Soup Serves: 8 Cook Time: 20 Minutes


  • 8 slices Smithfield Naturally Hickory Smoked Bacon
  • 1 onion, diced
  • 1/2 cup all purpose flour
  • 3 (14.5 ounce) cans chicken broth
  • 5 potatoes, baked, peeled and diced
  • 1 teaspoon dried parsley flakes
  • 2 cups half & half
  • 1 cup sharp cheddar cheese, grated
  • 1 cup sour cream
  • Salt & pepper to taste (optional)


In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.

Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream. Garnish with cheese, bacon and sour cream.


I usually just boil my potatoes

instead of baking them.

To me, it's easier

and I doubt they taste differently.

This soup is more expensive

to make than most, but the result

is a dish good enough to serve company.

With a slice of crunchy bread, or a

hearty salad,

this soup is a family favorite around here.

If you're looking for something delicious

and on a budget,

my sister Jewel's Vegetable Soup

is healthy and satisfying as well.

I am not sure of the exact

ingredients, but my version works-

although I'm giving her the credit.

(Sorry if I botched this one, Jewel!)


1- can black beans

2- cans mixed vegetables

1- can sweet corn

1- can cut green beans

1- large can Tomato Juice

1- pkg Knorr Dry Vegetable Soup mix

1 1/2 pounds ground beef

1 small onion

garlic to taste


Brown meat with onion and garlic.

Add all other ingredients. (Liquid included, if you desire

a thin soup.)

Heat thoroughly.

Serve with shredded cheddar cheese

or croutons or crackers.

Leftovers can be frozen.

Sometimes I even like to

add cabbage to that recipe.

(But don't forget the Bean-o).

Soup can make a winter day, warm,

a boring lunch, inviting-

and a tight budget, stretch.

Next time you are thinking about

ordering take-out

or grabbing fast food-

Think Soup!

And celebrate the month

with a bowl full of yummy.