Cream of Potato Soup
Serves 4
Approx 30 minutes total
THIS IS MY OWN RECIPE

2-1/2 lbs. Potatoes - diced
6 Slices Bacon - diced
1 Stalk Celery - diced
1 Small Onion - diced small
1 Teaspoon Salt
1 Teaspoon Pepper
1 Very Small Carrot - minced or shredded very fine
½ Tablespoon Lawry’s Seasoning Salt
2 Cups Milk
½ Pint Whipping Cream (do not whip)

Brown bacon in small fry pan, just when the fat is rendered (you don‘t want it crispy),

Add onion and celery and cook till veggies are slightly tender.

In large pot add potatoes, bacon/veggies, salt, pepper, carrot, seasoning salt and just enough water to come to top of potatoes. This should take about 12 minutes

Bring to a simmering boil - does not have to be a rolling boil . When potatoes are about tender add the milk and the whipping cream and continue cooking medium low heat till potatoes are tender.

If you like a thicker soup add 3/4 cup instant mashed potatoes when soup is finished cooking.

 

French Onion Soup
Serves 4
Approx. 40 minutes total
THIS IS MY OWN RECIPE
  

2 Large Sweet Vidalia Onions
4 Tablespoons Butter
2 Quarts Low Sodium Beef Broth
2 Bay Leaves
Croutons or sliced of toasted baguette
Mozzarella Cheese - shredded or sliced

Peel onions, cut in half, slice in about ¼ inch slices

Melt butter in large fry pan, add onions, season with pepper and a little salt - being careful not to over salt.

Brown onions slowly until caramelized - scraping from the bottom as often as you can being careful not to burn. This will take about ½ hour or more.

When onions are caramelized add the beef broth and bay leaves….simmer until onions are very, very tender.

When ready to serve remove bay leaves.

To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese.

Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.