Category: Food

The flu is raging with a vengeance, meaning homemade potato soup is on the stove.

Dave the Builder has informed me seven of his coworkers are currently out with the flu, and the office air is thick with the scent of  Lysol.

We believe in doing everything you can to prevent catching the flu.

My one and only time to have the flu was an ugly, ugly experience.

I was out of commission for 6+ weeks with flu that turned to pneumonia quicker than I could say I don’t feel good.

Remembering that experience like it was yesterday, the Places In The Home household is in take charge mode to ward off the flu, including, but not limited to, brimming bowls of homemade potato soup.

Dave the Builder’s mom spoke of the healing powers of homemade potato soup, and who am I to argue with the wisdom of my mother-in-law?

I developed this rather uncomplicated to prepare and quite tasty recipe for homemade potato soup years ago when our son was in elementary school.

Sports, scouts and study schedules tend to dominate after school time, and the dinnertime hour gets pushed later and later more nights than not.

The kid, husband and mother-in-law loved it, instantly making it a classic family recipe.

Both cream of chicken soup and chicken broth hit the flavor notes with a little help from seasoning friends salt, pepper, onion powder and fresh parsley.

I have been known on occasion to add a heaping tablespoon of heavy cream to each bowl, and the crowd goes yum.

Homemade Potato Soup

Ingredients

6 medium to large russet potatoes

1 family size can cream of chicken soup

Salt and pepper to taste

1 teaspoon onion powder

1 cup chicken broth

5 cups 2% milk

Fresh parsley, chopped

Heavy cream (optional)

Directions

Bake the potatoes at 400°F  for 1 hour OR microwave potatoes on full power  until tender.  Microwave cooking times will vary according to size and heating variance.  Let baked potatoes stand until cool.

Using a fork, press each potato in center, splitting potato in half.  Mash out the pulp and discard potato skins.

In a large Dutch oven over medium-high heat, stir together the cream of chicken soup, potato pulp, salt, pepper, and onion powder.

Stir in the chicken broth and milk, stirring to incorporate flavors.  Bring to a gentle boil.

Lower heat to simmer, add chopped parsley, and simmer uncovered until soup is creamy thick, about 10-15 minutes.

This Dutch oven is 65 years old – a wedding gift from my aunt to my parents.  

If the soup becomes too thick,  simply add more milk until desired consistency is reached.

Enjoy and stay well.

This Cream of Shrimp Soup recipe is an easy to prepare crowd pleaser.

Seafood is the star of the Lenten season and a year round favorite for the Southern coastal crowd.

Seafood based soups, gumbos and chowders serve up delicious one pot dinners.

Cream soups make an impressive menu addition to a special occasion luncheon, brunch or holiday dinner.

The Places In The Home gang has submitted their request for this Cream of Shrimp soup for our Easter Eve dinner.

Dave the Builder is my official would you please hand me the recipe card for _______  sous chef and taste tester extraordinaire.

He has mastered the art of recipe card retrieval without so much as a single paper cut, and is well deserving of the coveted Places In The Home 5 forks out of 5 forks for expert culinary talent.

His “this Cream of Shrimp soup stuff is fantastic” review is spoon worthy.

Cream of Shrimp Soup

Ingredients

1  stick of butter

8  ounces cream cheese

2  cans cream of potato soup

1  quart half & half

1  Tablespoon liquid crab boil

red pepper to individual taste preference

salt to individual taste preference

½ lb.  prepared cooked shrimp; thawed and drained

Directions 

In a Dutch oven or large sauce pan, heat butter over medium heat, stirring to melt butter.  Add cream cheese to melted butter and allow to melt.  Stir in potato soup; blend well to remove chunks. Stir in the half & half in small amounts; stirring well until mixed.

Cook for 30 minutes over medium low heat; stirring often to prevent scorching.  Stir in shrimp.  Continue to cook on medium low heat until shrimp is cooked through, 2-3 minutes.

Add the liquid crab boil and preferred seasonings to taste.  Serve immediately.

This dish makes a great addition to a holiday dinner menu as an appetizer or first course.

I serve the soup in individual soup tureens topped with a generous pinch of parsley and chives.

Ranch Quick Bread

An woven basket filled with selected artisan breads rounds out the plated presentation and brings home the wow factor.