The Richmond Register

December 11, 2013

Winter chill means it’s soup time in Kentucky

By Arritta Morris
Register Columnist

RICHMOND — I love the winter months because I can try some new and different soups. I use the crock pot for most of all my soups. Here are some recipes you might like to try.



Baked potato soup

INGREDIENTS:

4 large baked potatoes

3 Tbsp margarine

2/3 cup of flour

3 cups of milk

3 cups of half and half cream

1/4 tsp salt

1/2 tsp pepper

4 green onions, chopped

4 slices of bacon fried and patted dry, crumbled

1 1/2 cups cheddar cheese

3/4 cup sour cream

DIRECTIONS:

Cut potatoes in half. Scoop out pulp and put in a small bowl.

Melt margarine in a large kettle. Add flour. Slowly pour in milk and half and half cream. Continue to stir until smooth, thickened and bubbly. Stir in potato pulp, salt, pepper, and three quarters of the onions, bacon and cheese. Cook until heated. Stir in sour cream.

Place in slow cooker set on low. Top with remaining onions, bacon, and cheese. Serve straight to the table from the cooker.

My mother in law made the most unusual item to add to her potato soup. She called it Riddles. Take one raw egg and whip flour into the egg till it slowly drops off the end of a fork into whatever potato soup recipe. It makes into a small noodle type item.

My kids still to this day love Nannie’s Riddles soup.

One time when I was visiting my husband’s home in Pennsylvania, he told me not to eat the white stuff in a dish on the table. He told me it was frog eggs that his mom had gathered from their pond. It really did look like eggs from a pond. Many years later I discovered it was large-size tapioca.



Jeanette Jones’ famous chile

INGREDIENTS:

1 can of tomato soup

3 tablespoons chili powder

1 can of kidney beans

1 lb ground beef

DIRECTIONS:

Brown ground beef in pan and drain. Add one can of soup plus one can of water. Add chili powder and beans. Cook slowly for about 20 minutes.

This is a quick but tasty chili that Jeanette made when we were all in the Air Force here at the Blue Grass Army Depot. She passed away a few years ago, but she is always remembered by me when I make her chili.



French onion soup

INGREDIENTS:

8-10 large onions

1/2 cup margarine

Three 14-oz cans of beef broth

2 and 1/2 cups of water

3 tsp chicken bouillon

1 and 1/2 tsp Worcestershire sauce

3 bay leaves

10 slices of French bread, toasted

DIRECTIONS:

Sauté onions in margarine until crisp-tender. Transfer to slow cooker.

Add beef broth, water and bouillon. Mix well. Add Worchester sauce and bay leaves. Cover and cook on low 5 to 7 hours, or until onions are tender. Discard bay leaves.

Ladle into bowls. Top with a slice of bread. I also like to place a slice of Swiss cheese on top of this.

Arritta Morris has a bachelor’s degree in nutrition and a master’s degree in counseling from Eastern Kentucky University. She is a certified as a food service specialist by the School Nutrition Association.