Apologies & Potato Soup

I know I have been a VERY bad blogger lately! Its been over a month since my last post, and I'm happy to say that there really isn't anything exciting going on! hehe! Life is good and we are happy.

Last night we had our small group over for a Potato Party. We had a blast! Each person that came brought some sort of dish that had potatoes in it. We had: potato soup, potato chips, yam bake, tatortot casserole, golden potato bake, creamy potatoes, and french fries. Quite a spread!!!!

So today, I wanted to post my famous potato soup recipe. This recipe is what won my husband over.... one bite of this soup, and he was head over heels in love with me :-) So, I'm warning you.. if you make this recipe for a man, then expect to get a proposal.
Here is the problem with my recipe though... I have a basic recipe that I use, but I change it quite a bit, and its sort of became one of those recipes that is "a little of this, and a little of that... a pinch of salt and a couple of pinches of garlic powder". SO, I will give you all the basic recipe that I use, and then try to explain the changes that I make to it, ok? Hopefully you can follow along, and I won't be too confusing :-)

DAISY'S POTATO SOUP
By: Daisy Frantz
Taken from 'Seasoned With Love' : a german baptist cook book

6 slices of bacon, diced
1 large onion, chopped
1 large clove garlic, minced
5 large potatoes, diced
1 can of cream of mushroom soup
milk

Saute bacon until nearly crisp. Add onion and garlic and saute until clear but not brown. Add potatoes and toss to coat with bacon drippings. Saute just a few minutes, stirring constantly. Add enough water to come well above potatoes. Cook until half done, then add Rivals.* Cook, covered, until done. Add seasonings** and canned soup. Add milk to make desired amount of consistency and simmer a few minutes to heat through and blend flavors. Do not boil. Soup will thicken if left standing very long.

* Rivals:
1 egg well beaten
1 cup flour or enough to make mixture crumbly but not too dry.

In small bowl, mix egg and flour together until crumbly. Should be moist but not sticky or gooey. Add to boiling potato mixture all at once, stirring fast with fork to break it up into small pieces. Do not have large lumps. If this happens, immediately cut them up with a sharp knife before they harden.

** Seasonings:
1 tsp Beau Monde
1.4 tsp each: onion salt, MSG, celery salt salt and pepper
1 small can creamed corn
fresh or dried parsley
green onion tops
grated cheese

Use all or as you wish

....................................................................

OK, so here is how I do this recipe:

1 package of bacon, diced
7-8 large russet potatoes, diced
2 can cream of chicken soup
milk
1 can corn, drained
parsley
onion powder
garlic powder
salt
pepper


Put diced bacon in a skillet, and lightly season with parsley, onion powder and garlic powder. Place half the bacon drippings in a big soup pot with the diced potatoes. Fill soup pot with water that goes well over the potatoes. Pour in drained can of corn into the soup pot. Bring this mixture to a boil. Pour in Rivals*. Turn down the temp to med. heat. Pour in both cans of cream of chicken. Season with (I really don't have specific measurements for the seasonings, I usually just do it to taste, but if I had to guess the measurements this is what they would be) 2 tbsp parsley, 1/4 tsp onion powder, 1/4 tsp garlic powder. Add a bit of pepper, and salt to taste. Cook the soup on medium, stirring constantly until the potatoes are soft.

* Rivals:
1 egg well beaten
1 cup flour or enough to make mixture crumbly but not too dry.

In small bowl, mix egg and flour together until crumbly. Should be moist but not sticky or gooey. Add to boiling potato mixture all at once, stirring fast with fork to break it up into small pieces. Do not have large lumps. If this happens, immediately cut them up with a sharp knife before they harden.


Serve soup in big bowls with a handful of bacon and cheese on top. ENJOY!