It’s been said that a way to a man’s heart is through his stomach.
If that’s true, I’m doomed. At least as of late…
Take last night for instance. Cold cereal. Cold Cereal. And…hot dogs. Yeah, I totally agree. It does sound like a disgusting combination. It’s embarrassing, really. I don’t even have a good excuse. I’m ashamed to admit that’s what went down last night at our house. As we brushed our teeth after the chores were done and the kids were asleep, my husband said, “I miss your old cooking. You know, like when you used to, I don’t know…cook?” I knew something had to change, and fast, because my love was certainly not getting through to his stomach with Raisin Bran and the amazing Applegate tube stake. For what it’s worth, my kids were in heaven.
So here’s my plan. I’m going to post a recipe on Wednesdays (What’s Cookin’ Wednesdays, clever, yes? Or…ok, just cheesy) from the good old days when I had my wonderful husband’s appetite won over. I’ll cook it beforehand and make sure it really is a winner, take pictures, and give you the recipe so, if you so desire to woo your family with a new recipe, you can do just that. Then I’ll have a bit of extra motivation. I hope I haven’t scared you off with my cereal and hot dog story. I promise, I really do pretty well in the kitchen when I actually try.
My absolute favorite dinner is potato soup. Especially when a snowstorm comes and makes you want to bundle up and stay warm (like it’s done here!). It’s my kids’ absolute favorite too. Can’t beat that, right? And this recipe is spectacular. It’s my mother-in-law’s and it honestly and truly can’t be beat. Even the five-star, rated-by-thousands-of-people Ham and Potato Soup on allrecipes.com doesn’t even come near it. This recipe is not only delicious, but it has NEVER failed me. I’m so glad I married into my husband’s family for many, many, many reasons, and this is one of them.
1 cup onion, peeled and minced
3 TBSP butter or margarine
6 cups potatoes, peeled and diced (I often use red potatoes and don’t peal them)
6 stalks celery, diced
4 ½ cups cold water (or 4 1/2 cups chicken broth, and omit the chicken bouillon)
5 cubes chicken bouillon
1 ½ tsp salt
1 tsp celery salt
1 cup milk
6 TBSP cornstarch
2 cups whipping cream
1 teaspoon pepper
Add cornstarch to mild and stir to dissolve. Set aside.
Melt butter in large pan. Stir-fry onion in butter over moderate heat until limp.
Add potatoes, celery, water, salt, celery salt, and bouillon. Cover and simmer 10-15 minutes, or until potatoes are tender. Gradually stir in cream, milk mixture, and pepper. Continue stirring to prevent lumping. Simmer uncovered, stirring constantly, 3-5 minutes, until soup thickens.
Scaled to serve 6—it’s a great leftover soup!
I hope you can woo some tummies, big and little alike, in your house with this recipe. It’s definitely a blue ribbon winner around here. Stay warm!