It’s a clear, cold and a gorgeous fall day.
Get ready, I have turned into the old soup lady.
I would always laugh at my Mom because she had soup with every meal. Well here I am… I have turned into my Mother. By the way that’s a good thing.
So in honor of my Mom , the soup recipes will start flowing.
Every soup should be served with hot bread and a salad. It completes the meal and you will not be hungry in two hours.
All these soups can be made the day or two before and heated in the crock pot or on the stove. So nice to have a meal made when you walk in the door.
1/4 cup butter–My Mom used salt pork. It is fabulous. Feel free to try it but I think butter is bad enough.
one large chopped onion
two stalks of celery-diced
6 white potatoes, peeled and diced
3 cups of salted water or chicken broth. Do not salt the chicken broth.
3 cups of fresh or frozen corn
four cups of milk. I use 1% milk
salt and black pepper to taste
Melt the butter and add the celery and onions
Saute till the onions are soft. It only takes about five minutes
Add the water or broth and the potatoes
Cook till the potatoes are soft
Add the corn and the milk
If you are using broth be careful with the salt.
Bring everything to a low boil then simmer
Take off the heat and ladle about 3/4 of the soup into a blender and puree till chunky smooth.
Return to the pot and keep warm .
I am serving this with crescent rolls filled with bacon and cheese and a green salad with a vinaigrette dressing.
This also goes well with sausage or roast pork sandwiches.
If you like it creamier add about 1/2 cup of cream . Very decadent.
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