Hello Out There!

Well, I have definitely taken a longer than needed break from the blogging world.  I have finally been able to let go of the adorable Christmas template I found to use.  It took many attempts and much of my sanity (because yes, I am technologically challenged!), but I have managed to at least get the blog back to a basic template design.  Hopefully something a bit more exciting will  come soon though  :)

Not only is a new background overdue, but so is a recipe--you know, those things I'm supposed to be working on.  Oops!  I had a busy break and am getting back into the routine of school, so I should be cooking up a storm in no time!  I have recently gotten a new mixer, potato cooker, and new china to plate some food on.  Hopefully all of these things will motivate me to whip up something tasty  :)

Potato Soup

While I was home for Thanksgiving Mama made potato soup to take to a potluck dinner.  We always make this soup on Christmas day and eat hoagies, potato soup, and play board games with my Uncle Joe--kinda strange I know but what can I say, it's tradition.  Well, as I said Mama made the soup early this year--but then she gave it all away  :(   So, once I got back to Auburn I decided I would make a heaping pot of soup--just for me!  And boy am I glad I did.  I ate potato soup at least once a day last week and loved every minute of it!  I am telling you right now and you must trust me:  MAKE THIS SOUP!  IT is perfect for cool weather and is hearty enough to be considered a meal all by itself!

All you need for this potato soup is:

6 potatoes (washed, peeled, and diced-I like mine small, but whatever size you prefer)
2 carrots (peeled and chopped whatever way you prefer-I did round)
1 large onion (chopped)
2 regular sized cans of chicken broth
1 T parsley flakes
1/4 call purpose flour
1 cup 1/2 and 1/2
1/3 block of a small box of Velveeta (sorry don't remember the package size, but the small one-this really a preference thing too)

Simply put the potaoes, carrots, onion, chicken broth, and parsley in a crock pot on HIGH for 3 hours.  After 3 hours, mix the flour and 1/2 and 1/2 together.  Add the mixture to the crock pot and also add the Velveeta.  Leave in the crock pot for 30 more minutes, or until soup is at your preferred viscosity.  It is so yummy and makes your house smell so good!  Ahh, I love having this soup before Christmas because it puts me in the mood just that much more!

This was the most pungent onion I have EVER chopped.  I cried for at least 5 minutes.......for real.

I hope you are all having a wonderful and blessed holiday season so far.
May we all remember the true meaning behind this month of celebration and always live each day to fulfill our purpose for our Lord and Savior.
Blessings!