Today I woke up with the virus that's been hanging over Hannah for a few days. Sore throat, fever, general malaise. So, Hannah and I stayed home while the rest of the fam went off to church. We laid around all day and when the kids got home, Bren and KC started dinner. They made a very comfort-full soup that turned out awesome, was a near food storage recipe, and only required periodic instruction from me on the couch. Don came home just before we ate and tied up finishing meal prep details. Here’s to health and wellness, meals that kids can prepare, and a husband who cares.
The soup stood on it’s own tonight as far as the meal was concerned, no bread or salad, but we did follow it up with our pear crisp topped with whipped cream. The evening was a success, everyone ate their fill of exactly what was served. No one asked if they could eat cereal or something else instead. Way to go guys.
This is a great food storage recipe and is a modified version of my sis-in-laws famous Potato Cheese soup. Thanks, Tiff.
Recipe
Cheesy Potato & Bacon Soup
½ onion, diced
2 cloves garlic, minced
2 Tbs butter
3 potatoes, diced
3 cans (12 oz. each) chicken broth
1 ½ cup morning moo (we used our pre-mixed powdered milk)
½ cup canned milk
2 Tbs flour
1-2 cups cheese (Bren grated ½ c. ramano and Don threw in a few handfuls cheddar)
1 cup crumbled bacon (shelf stable stuff)
Over medium heat, saute garlic and onion in butter until onion is translucent and garlic is golden. Add chicken broth and potatoes. Allow potatoes to soften in the soup for about 5 minutes. Wisk flour into milk and add to soup along with canned milk. Allow to simmer another 5 minutes. Add cheese and bacon. Simmer and stir till all cheese is melted. Serve piping hot.
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