Sunday, November 7, 2010

Shootin' and Soup

Today we went back to Potts Slope Shooting Range with my parents. It was a little chilly towards the end, but still a fun time!

I also wanted to share a really good soup recipe that I tried out last night. I started with a recipe from Kraft Foods, but changed it around a little bit.


  • 5-6 slices bacon ("real" or turkey)
  • 1 carrot
  • 3 celery stalks
  • 1 onion
  • 1 clove minced garlic
  • 2 cans cream of potato soup
  • 6 cups skim milk
  • 1 32 oz. bag frozen southern style hash browns (the cubed kind)
  • 1 cup frozen corn
  • 1 and 1/2 cups shredded sharp cheddar cheese (plus extra for topping)
  • pepper
  • green onion (optional)

To make:
  • Chop up carrot, celery, and onion into small pieces
  • Cook bacon in a large pot (the one you'll be making the soup in)
  • Remove bacon and crumble into small pieces
  • Cook carrot, celery, onion, and minced garlic until veggies are tender (note: I chose not to drain the bacon drippings and cooked my veggies in it...I think it adds a nice flavor, but it's up to you!)
  • Add potato soup, milk, potatoes, and corn
  • Bring to a boil on medium-high heat
  • Add 1 and 1/2 cups shredded sharp cheddar cheese and crumbled bacon
  • Add pepper to taste
  • Reduce heat to medium-low heat and cook for another 10 minutes
  • Top with green onions and extra cheese

MMM. Definitely a good "comfort food" soup.

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