One of my goals for 2020 is to cook more! I hate admitting this, but my family eats out a ton! We’ve made eating out part of our lifestyle because of our busy schedules. Sometimes it’s easier to eat out than to have to think about what to cook, actually cooking it, and then cleaning it alllll up afterwards. (Do you ever notice how long it takes to plan the meal, cook the meal, and clean up the meal, but it takes about two seconds for your family to actually EAT the meal? I mean, c’mon guys…can’t you sit for a few more minutes?!) What we’re missing out on when we eat out, though, is more time at home, healthier food, and just better quality time learning our way around the kitchen! I don’t want my daughter to grow up and only know how to order takeout. 🤣🙈
So as I fumble my way around the kitchen, I’m going to share with you only my family’s favorite recipes!
This past week while half of my family had the flu, I made this delicious creamy potato soup. Potato soup is an ultimate comfort food, and dang is it delicious! This is going to make its way back on the menu VERY soon. My whole family devoured it. I researched lots of recipes for this one, and adapted this and came up with something of my own.
6 strips uncooked bacon
3 tablespoons of butter
1 medium yellow onion
3 minced garlic cloves
1 can Campbell’s cheese soup
1/3 cup flour
2 1/2 lbs golden potatoes, peeled and diced into one-inch chunks
4 cups chicken broth
2 cups milk
2/3 cups heavy cream
1 1/2 teaspoon salt
2/3 cup sour cream
Shredded cheese, sour cream, bacon & chives for topping
All of this can be cooked in one pot.
- Place bacon in bottom of pot and cook until done. Remove bacon and set aside. Leave grease in the pan.
- Add butter and chopped onion (I use less onion in the soup, because my kids are not a huge fan.) Cook until onion is tender (about 4-5 minutes)
- Add garlic and cook another 30-45 seconds.
- Add flour to the pot and stir until the ingredients are smooth.
- Add diced potatoes to the pot along with heavy cream, chicken broth, cheese soup, milk, salt and pepper.
- Bring to a boil and cook until potatoes are tender (about 10-12 minutes.) You should be able to easily pierce them with a fork.
- Reduce heat to simmer. Take about half of the soup and add it to your blender to purée. This is an optional step, but it helps change the texture of the soup. My kids actually prefer for their entire bowl of soup to be puréed.
- Return the puréed half of the soup back to the pot. Add the sour cream, and the cooked bacon you set aside earlier.
- Serve and top with your favorite toppings: shredded cheese, sour cream, and chives!
I paired the soup with a winter salad. Again, this is another one that I adapted to make my own. This salad was so easy! Everyone loved it, but my Papaw loved it SO much. I made this salad two nights in a row per his request!
This makes a huge salad (serves 12). If you’re making this salad for just your family, feel free to divide this recipe in half.
1/4 cup reduced fat mayonnaise (I like the mayonnaise with olive oil)
1/4 cup maple syrup
3 tablespoons white wine vinegar
2 teaspoons of stevia
1/2 cup canola oil
10 ounces spring salad mix
2 tart apples (cut and cubed)
1 cup craisins
1 cup candied pecans (I buy the bag from the produce section, but I’m sure you could make your own!)
1/4 cup red onion, sliced
- To make the dressing – mix the first 5 ingredients in a bowl. Slowly add in the oil. Refrigerate until it is time to serve.
- Add the rest of the ingredients to a large bowl.
Be prepared for everyone to ask for seconds!
What are your favorite soup and salad recipes? Tell me in the comments! I’d love to try some more!