Over the past 8 years I have been learning to cook.
I am sure you are wondering what I did the other 15 years of my married life!
Rick has always loved to cook. It is something he learned & inherited from watching his Dad and his Pop grill and cook.
I - well.... I just faked it! How? By buying non-nutrional, pre-made dinners. When Rick was not cooking something up I would pop in those box things and kaboom! We had dinner!
My mom was always a really great cook and baker. It seems my sisters have that same gift!
For me it has taken a little longer to develop but I am finding my way!
For me it has taken a little longer to develop but I am finding my way!
Rick has been a great encouragement and always cheers for me and compliments me when
I accomplish new recipes! (Thanks Honey!)
There are several reasons why I think I never learned to cook.
1. I was not allowed in the kitchen!
2. I was the baby of 7 kids. Everyone has taken care of all that stuff for me.
Even when I became an adult...they gave me the easy the job of bringing the paper wares or soda's to our family gatherings...from there I moved up to bringing the dips and chips (which has now been passed on to me niece Dee Dee).
My kids love it when we eat at home as a family.
That is one of the reasons I started to learn how to cook and to give those recipe books a try! Opening up a recipe book use to intimidate me. Not any more - I Am Cooking Now!
One of the favorite things my family loves for me to make is my soups. Soups that have a real name and not Soup Surprise!
Here is my recipe for my version of Potato Soup (minus garlic - since I am allergic to that!).
As the weather is getting colder, somewhere besides where I live, I hope you enjoy making this for your family!
VERONICA'S SLOW COOKER POTATO SOUP
1 Can chicken broth (can substitute with a fat free, less sodium broth)
4 Cups of peeled and cubed potato's (approximately 2 pounds).
1/2 to 1 Cup of chopped onions
1 Cup of chopped celery
3/4 Cup thin sliced carrots
3 Tablespoons butter , cut into small pieces
Salt - sprinkle desired amount
Pepper - sprinkle desired amount
1/4 Cup all purpose flour
1 1/2 Cups 2% reduced fat milk
Shredded Cheddar Cheese
Place the first 8 ingredients in your slow cooker; stir well.
Cover with lid and cook on high heat for 1 hour.
Reduce to low heat and cook for 4 more hours. Make sure vegetables are tender.
Increase to high heat.
Put flour in a bowl and gradually add milk, stirring with a whisk until well blended.
Add flour mix into the soup and stir until blended.
Cook ,uncovered, for 25 minutes or until it thickens. Stir frequently as needed.
Pour into bowls and top with sprinkled cheese.
Serve with a salad and crescent rolls.
Delicious!
~~~~~~~~~~ Vern's Tips ~~~~~~~~~~~
* I like to double this recipe so there is plenty for seconds or leftovers!
* For easy cleanup use the Slow Cooker Liners (pictured beside the slow cooker).
* Add garlic if you choose!
I love to try new recipes.
Do you have a yummy simple recipe to share with us?
Leave your recipe in the comment section or a message with a link to your blog.
Inspire Me with your cooking photo's too!
