It's super wet and soggy out today and I was in the mood for some warm comforting potato soup. I changed up the usual plain potato soup I make and I was pleased with the finished soup. It reminds me of a baked potato flavor. I am doing the last of my spring cleaning today and had this soup simmering along while cleaning. It makes a large amount; since the hubs hates any kind of soup I canned a quart jar full. I have also included instructions on how to can soup without a pressure canner.
Loaded Potato Soup
6-7 med. Idaho potatoes peeled and cubed
4 slices of thick sliced bacon
1 can of cream of chicken soup
1 cup shredded cheddar cheese
Begin by cutting your bacon into tiny pieces using kitchen shears; fry in a 4 quart dutch oven or cooker. When bacon is done add water to fill your cooker halfway full. Add your cubed potatoes and salt and pepper;cook until tender. When tender use a potato masher or back of spoon to mash some of the potatoes. This will help to thicken your soup. Add your can of cream of chicken and stir until blended. Allow to simmer until desired thickness. Taste and re season if needed. Garnish with a dollop of sour cream, croutons and cheese.
To can soup: When your soup is boiling hot carefully spoon soup into jar; leave a 1 inch head space. Place your lid on and screw the ring tight. Using a dishcloth turn your jar of soup upside down; leave sitting on your counter for 5 min. Turn it back to right side up; shorty after you should hear a pop meaning the jar is sealed. If you do not hear a pop within a hour place jar in your frig and enjoy for up to a week.
Amish Coffee Cake
1/3 c. shortening
3/4 c. sugar
2 t. vanilla
2 c. self rising flour
1 T. vinegar (fill with milk to make 1 c. of liquid)
brown sugar and cinnamon
1/2 c. melted butter
Beat shortening and sugar; add egg and vanilla. Add flour alternately with liquid. Sprinkle with brown sugar and cinnamon and 1/2 c. melted margarine. Bake in a 13 x 9 pan at 400 degrees for 20 min.
The greatest of all faults is to imagine you have none!